Roasted Parsnips with Rosemary
One root vegetable I am not sure I have ever cooked before is the lovely little parsnip. Whole30 has given me the drive to try new foods in creative ways, so I decided to pick up some parsnips, a relative of the carrot and parsley (who knew, right). When cooked, it has the texture of a potato but a unique flavor that I did not quite expect, but in the best kind of way. 1 cup of these bad boys is about 7 grams of fiber and it has one-third of your daily dose of vitamin C. I ate this recipe as a side dish to roasted chicken and carrots the other night, but decide to feature it on its own to highlight how awesome this little root turned out to be. Paired with rosemary, this made for a dish I know I will make again.
4 medium parsnips, peeled and chopped in 1/2 chunks
1-2 tablespoons of olive oil
1 large sprig of fresh rosemary, coarsely chopped
salt and pepper to taste
Preheat the oven to 425 degrees Fahrenheit.Peel your parsnips and chop off the ends. Cut into 1/2 inch thick slices.
Once chopped, Toss in a large bowl with olive oil and coat the parsnip chunks well.
On a baking sheet, place the parsnips evenly across the sheet. You want to make sure they are cooked evenly. Sprinkle generously with salt, pepper and the chopped rosemary. Once the oven is heated, pop these in for 30 minutes. About halfway through the cooking, flip your parsnips and make sure they are not sticking to the pan.
MEG'S AFTERTHOUGHTS: This was my first attempt ever at making this recipe and I was really happy with how it turned out. I was not entirely sure how to cook it but I had a feeling roasting them would turn out great. The next time I make them, I may try some curry powder or blend it with sweet potato into a soup. They tasted great right now, probably because they are in season. Vegetables really do taste better when they are in season, so check out your local farmers market to see what other root vegetables you might be able to find an experiment with.