Parsnips look like fat, anemic carrots–long and pale with green tops. You probably noticed them in this photo. They’re at their sweetest in the early winter, and that sweetness is best highlighted by roasting and seasoning liberally with some spice. I realized just now, when I picked my winner for the Fair Food Farmstand and Green Aisle gift certificates, that I made this satisfying side and never told you about it. After the jump, the winner and the recipe.
Curry Roasted Parsnips
Serves 4 as a side dish
1 pound parsnips, about 5 large, halved and cut into 1-inch lengths
3 tablespoons olive oil
1 teaspoon curry powder
1/4 teaspoon cayenne
Preheat the oven to 425 degrees. Toss the parsnips, olive oil, curry powder, and cayenne together in a large bowl until the parsnip pieces are well coated with the oil and spices. Spread on a baking sheet, and roast for about 15 or until dark golden brown at the edges.
Jess, of Fries with that Shake, might want to bookmark this recipe since she won the gift certificates. If she doesn’t want to make the parsnips, maybe she’ll stock up on something else and share her recipe with us here. Congrats, Jess! The gift certificates are in the mail.
Oh, and the hangover juice is powdered Gatorade. We like it because it’s easy to have it on hand all the time and the powdered form does not contain high fructose corn syrup.
{ 3 comments… read them below or add one }
Yay! I’m so excited, I never win anything. I love parsnips so I will definitely be bookmarking this recipe.
I’m not a huge parsnip fan, but for some reason I think I should like them! They’re sweet just like carrots, and I love parsnips. I keep experimenting with different ways to use them so that eventually they’ll grow on me. Will have to try this recipe and see if it changes my mind about parsnips!
I can’t say I have EVER cooked a parsnip. I’m not sure I ever even ATE one.
There’s a first time for everything! Thanks for the recipe Joy – it certainly looks easy enough…..