Vegetables and I don’t get along very well. There are exceptions of course, like veggies in cream or cheese or stuffed in meat somehow. And I do try, I honestly do. I have really been improving over the past few years. But still, at the end of the day, any veggies I eat were pretty much forced. Except parsnips. Carrots’ mellow cousin. So random I know, but I love parsnips. And to keep my family healthy, roasted parsnips make a fabulous substitute for French fries.
- 1 lb parsnips
- extra virgin olive oil
- fresh cracked pepper
- kosher salt
- Heat oven to 425F.
- Peel the parsnips. Cut into 2-3-inch pieces. On thicker pieces, cut out the woody center. Put on a rimmed baking sheet and drizzle with olive oil and honey. Sprinkle salt, pepper, and paprika over and toss. Bake at 425F until soft and charred (~15 minutes). Serves 4.
In thicker parts, the woody center has to be cut out.
Ready for the oven…