Roasted Parsnips
Roasted parsnips are a delicious vegan delight! They are underrated in America, and more common in Europe. They have a natural sweetness that intensifies through roasting. At the same time they subtle earthy and nutty notes. As the caramelize in the oven, they become tender and creamy inside. Through roasting they become the perfect balance of the most beautiful flavors.
Ingredients
- 1 lb. parsnips, peeled and sliced into sticks or rounds
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or use fresh thyme leaves)
- salt and pepper to taste
Optional Seasonings
- garlic powder
- paprika
- rosemary
- balsamic vinegar
- lemon zest
Instructions
- Preheat your oven to 425°F (220°C).
- Peel the parsnips and cut them into sticks or rounds, depending on your preference. Try to keep them uniform in size for even cooking.
- In a mixing bowl, toss the parsnips with olive oil, dried thyme, salt, and pepper. You can also add any optional seasonings you like at this point.
- Line a baking sheet with parchment paper.
- Spread the seasoned parsnips in a single layer on it. Make sure they are not overcrowded to ensure even roasting.
- Place the baking sheet into the preheated oven and roast the parsnips for about 25-30 minutes, or until they are golden brown and tender. Be sure to stir or flip them around about halfway through the cooking time to ensure even browning.
- Once the parsnips are roasted to your desired level of crispiness, remove them from the oven. You can garnish with fresh herbs, a drizzle of balsamic vinegar, or a sprinkle of lemon zest if you like. Serve them hot as a tasty side dish.