Last week the kids and I tried parsnips for the first time and I’ve made them 3 times since. I wanted to figure out the best way to roast them. Yeah, that’s it, the best way to roast them. You’ll buy that right? Right?
The truth is, I’m obsessed. I found myself roasting a batch, this batch…
on Thursday in the middle of the day just for myself. I ate them at room temperature like chips while working. They are amazing! Sweet, soft, almost creamy in the middle and just darn right tasty!
I really wasn’t lying about finding the best way to roast. It was just my (bad) attempt at a joke. I tried a few different cuts and a few different temps, finally settled on this approach. Please share yours in the comments. I’d love to learn how others cook their parsnips!
- 6 Parsnips
- 3 (or more) Carrots (I only had 3)
- Non-stick Cooking Spray
- Kosher Salt
Preheat the oven to 425 degrees.
Peel and cut the parsnips and carrots.
I cut them in rounds and left the thinner parts of the roots for raw snacking and the baby. (If I roast them in strips he can hold them better. More on that later.)
Thickness should be about 1/3 of an inch like this…
Line a large cookie sheet with aluminum foil and spray with non-stick spray. Place the parsnips and the carrots, but don’t overcrowd the sheet or they’ll steam instead of roast.
Roast for 15 minutes then shake the sheet and flip over the parsnips. If you miss a few it’s not that big of a deal.
Roast for another 10-15 minutes. Remove and let cool for a few.
That’s it! 1/2 hour to a nice snack or a fabulous side dish!
You may have seen Little Bean enjoying the parsnips on video. Well, it wan’t a fluke! He really likes them!
Servings will vary depending on how many parsnips and carrots you use, but here’s the average for a serving.
|Servings||Amt per Serving|
|1||1 cup slices|
|100||1g||7g||old: 1||new: 2|