Parsnips are a vegetable that I had never eaten until recently. A few months ago I used some in All Veggie Vegetable Soup. My friend, Beverly told me that she roasts them in the oven, so I decided to try that too. They are so good! The slightly sweet taste pulls me back for a second helping and even third.
Here’s what you’ll need, although you’ll notice there are no potatoes in this photo. I decided that the carrots and parsnips wouldn’t be enough for my family, so I added three small potatoes to the mix.
Serves: 4-6 servings
- 1 lb. bag carrots
- 1 lb. bag parsnips
- 3 small potatoes
- olive oil
- kosher salt
- Wash, peel and chop the carrots, parsnips and potatoes. I opted to leave the peels on the potatoes, but you can peel them too if you like.
- In a large bowl, drizzle a couple tablespoons of olive oil over the veggies and sprinkle with salt.
- Mix it well and pour onto a large baking pan.
- Bake at 400 degrees for 40-45 minutes or until the veggies are tender.