I had parsnips. Thus, I have been cooking with parsnips.
I also love parsnips, they are the carrots often forgotten relative, destined to be hidden in the shadows of vegetables that are more brightly colored, widely available and popular.
If there was a root vegetable popularity contest, parsnips would probably come in dead last, or at least running neck and neck with turnips.
Which I also like. I am just a root vegetable kinda girl.
Cajun seasoning if wanted
Kick the tires and light the tires to 425.
Chop up the veggies, cover with olive oil, seasoning if wanted and roast.
That is IT. Easy peasy. You can roast them till soft, roast them until they are slightly browned which I prefer, and they were really great with Cajun seasoning I might add.
- 4 carrots
- 4 parsnips
- 2 tbsp olive oil
- 1 tsp Cajun seasoning
Kick the tires and light the tires to 425 degrees.
Chop up the veggies, cover with olive oil, seasoning if wanted and roast until desired softness.