The root of a good recipe
1/4 teaspoon salt
Pepper
1. Preheat the oven to 425 F.
2. In a bowl, combine parsnips, olive oil, rosemary, salt and a pinch of pepper; toss to coat evenly. Transfer parsnips to a parchment-lined baking sheet and spread in a single layer.
3. Roast, stirring halfway through, until lightly browned and tender, about 35 minutes.
Tasty tips
--In this recipe you can substitute 2 teaspoons of fresh rosemary for 1 teaspoon of dried rosemary. You can also use thyme instead of rosemary.
--If you don't have parchment paper, you can use foil.
--Make sure the chunks of parsnips are in a single layer, that way they brown, rather than steam.
--Like a potato, parsnips will brown after they've been cut, peeled and exposed to air for too long. To prepare parsnips ahead of time, peel them and place in water or sprinkle with lemon juice to keep them snowy white.
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)
