Honey Roasted Parsnips

Honey Roasted Parsnips

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.

Honey Roasted Parsnips

  • 1 lb parsnips
  • extra virgin olive oil
  • honey
  • fresh cracked pepper
  • paprika
  • 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.

Honey Roasted Parsnips

Ready for the oven…

Honey Roasted Parsnips

Honey Roasted Parsnips

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