Roasted Parsnip Spears
Choose long, slender parsnips (no more than one-inch diameter at the top).
- 1 pound slender parsnips, peeled, trimmed, and halved lengthwise
- 1 Tbsp plain or rosemary olive oil
Preparation time 5mins
Cooking time 30mins
Place te oven rack on the bottom third of the oven and preheat to 450*F
In a large shallow baking dish, toss the parsnips in the oil. Arrange cut side down in one layer, and roast uncovered for 15 minutes. Use tongs to flup over and roast until parsnips are easily pierced with a paring knife, about 10 minsutes longer.