Roasted Parsnips

I found two recipes for roasted parsnips and ended up combining them into one:

Roasted Parsnips with Mint and Sage from Allrecipes.com and

Roasted Parsnips and Carrots and from the Food Network website.

I mostly liked the first recipe, but I wasn't sure how I felt about the mint and sage flavors.  Also, I didn't have the honey it called for.  So I kept looking and found the second recipe which used dill and no honey.  That was great, but it called for 1-inch-thick slices of parsnip instead of sticks like the first one, which was more what I was picturing in my mind.  Plus it wanted you to "toss occasionally" which was more work than just sticking the pan in the oven.

Here's what I ended up doing.  It's basically the first recipe with dill minus the honey, mint, or sage.

Ingredients:
2 Parsnips
2 Carrots
1 TB olive oil
2 cloves garlic, minced
3/4 tsp salt
black pepper to taste
dried dill to sprinkle on top

1. Preheat oven to 450 degrees F.

2. Cut parsnips and carrots into large sticks.  Place in mixing bowl, toss with olive oil, garlic, salt, and pepper.

3. Toss until evenly coated and spread evenly on baking sheet, so sticks are not touching.

4. Bake until tender, about 30 minutes.

5. Sprinkle with dill and serve hot.

I really liked this.  I only cooked mine for 20 minutes but they could have used the full 30.  I've done this twice so far, once with parsnips and carrots, once just with parsnips.  I think I prefer it with carrots because it gives you a break from the strong parsnip flavor.

Since then we received parsnips for several more weeks.  We also made these recipes from Martha Stewart's webiste:

Mashed Parsnips and Potatoes

Apple-Parsnip Mash

Both turned out very well and were a nice way to use up the parsnips!