Latest Recipe Discovery:

I usually just make these on their own but I would imagine if you included carrots, this would be a delightful dish. It's definitely husband-approved!

2 lbs of parsnips
Half a bunch of parsley
2 cloves of garlic
Half a stick of butter
Salt and pepper
Chili pepper flakes

Preheat oven to 400
Take out a baking sheet and cover it with aluminum foil making sure it has a lip on all sides to catch any butter drippings.
Cut parsnips by trimming the ends and cutting right down the middle in fours to form french fries. Just clean them thoroughly too, don’t peel them.
Finely mince the garlic
Add to a small bowl with the butter and microwave for about 10 seconds
Brush the parsnips with garlic butter
Sprinkle with salt and pepper
Put in the oven for about 35-40 minutes turning them halfway through.
Remove all leaves from the parsley and finely chop.
Take out the parsnips and sprinkle them with chili flakes and minced parsley.
Serve cold or warm.
Chef’s suggestion: If you steam them first in salt water beforehand, they will carmelize and not get too shriveled up during roasting.

Sure, you can roast potatoes but parsnips are rich in potassium, fiber, and vitamin C.

And let’s not forget! These would pair well with a glass of white wine.

Cheers!