… with rosemary, chilli and lime
This is our favourite way to eat root veggies. Roasted parsnips are often part of Christmas dinners in England, where this veggie is consumed more often than in the U.S.
Parsnips are closely related to carrots, and looked almost exactly like them too – until a couple of centuries ago, when carrots were “designed” to be orange. (In Roman times, carrots were white or purple.)
Parsnips have a more complex flavour than carrots. They are rich in vitamins and minerals with 600 mg of potassium per 100 g, have a lot of dietary fiber, and only 55 calories (230 kJ)per 100 grams.
ROASTED PARSNIPS WITH ROSEMARY, CHILLI AND LIME
Chop up some parsnips into cubes or matchsticks.
For 3 cups chopped parsnips:
Preheat oven to 425 F.
Put 1.5 tablespoons vegetable oil on a metal baking sheet, add salt to taste. Toss the parsnips around in the oil. Spread them on the sheet.
Place two or three whole rosemary sprigs on the sheet. Bake the parsnips for 25 minutes (or until golden and crisp on the edges), shaking and tossing them around once in between.
Take them out, sprinkle cayenne powder and lime juice, garnish with fresh rosemary, and dig in.