Fresh, in season vegetables are always the best choice. When I am grocery shopping, I always look for organic produce that can be prepared simply so  their natural flavors are allowed to shine.

I have been making roasted parsnips for many years. When I first introduced them to my family, they were skeptical. Once they tried them, they quickly became fans.

Roasting almost any vegetable in a very hot oven gives it a beautiful caramelized exterior while keeping the inside moist and tender. The result is a delicious, clean healthy side dish that takes little time and effort.

These roasted parsnips are proof of that! Try to cut the pieces the same size so they will cook evenly. Don’t use too much oil. They should be shiny and evenly coated.

I promise you will love this recipe! They are simple and so yummy! Great as a side or just to snack.

Ingredients for Parsnips

5 large parsnips
1/4 cup olive oil
1 1/2 tbsp. kosher salt
1 1/2 tsp. pepper
Juice of 1/2 of fresh lemon

Preheat oven to 500.

Cover baking sheet with aluminum foil.

Peel parsnips and cut the top and bottom off.

Cut parsnips lengthwise into quarters.

Then cut into 1 1/2 pieces.

Combine parsnips with olive oil, salt, pepper and lemon.

Place parsnips on baking sheet in single layer.

Bake for 45 minutes.

SET TIMER.

Parsnips should be golden brown when finished. If parsnips are not brown, reset timer for 4-minute increments until the desired consistency is reached.

DONE!

It’s that simple!