I don’t think I had ever eaten a parsnip in my life until yesterday. They were one of those vegetables that I would occasionally read about in books, but for some unknown reason, they didn’t exist in my world… like a unicorn! They look like white carrots – come to think of it, they actually DO kinda look like unicorn horns! It’s amazing that in the 12 years I’ve been eating vegetables I had never had parsnips before. Well, the times they are a-changin’ because it turns out I really like them! My kids weren’t as crazy for them as me & my husband were (which I couldn’t believe since they turned out like sweet maple french fries) but give them time… give them time! They WILL come around!
~Maple Roasted Parsnips~
- 1 1/2 – 2 lbs parsnips
- vegetable oil (at least 1/4 cup)
- maple syrup (at least 1/4 cup)
Preheat oven to 400 F.
Peel parsnips and halve them crosswise, then halve or quarter each piece lengthwise. Basically, cut them into big fat french fries.
Toss the parsnip-fries onto a large rimmed baking sheet and generously oil them and stir them around well. Try to even them out to one layer. Drizzle the parsnips well with maple syrup and roast until tender, at least 45 minutes, or until as brown & crispy as desired. I stirred mine around about halfway through the cooking time.
These parsnips are a great simple side to keep in mind for holiday dinners!