Jamie says: “Variety is the spice of life,” so why not get a little adventurous and creative with the herbs- and spices- in your pantry? Let’s be real, unless you’re feeding a family, it can get a little boring to eat four servings of the same parsnips- so why not make a Parsnip Sampler and jazz each serving up with a burst of different seasonings.
Oh, and please be careful cutting them. I have flashbacks of my trip to urgent care from cutting parsnips in my college days. Just ask Kathryn and my sweet neighbor (at the time) Patty…
How do you jazz these root vegetables up? I’m talking chili and cumin; dill and lemon peel; thyme and rosemary; and curry. A different flavor for each day. (Or you can freeze them. You can freeze almost anything…)
- 1 bag of fresh parsnips
- 1 1/2 Tbsp olive oil
- 1/4 tsp chili
- dash cumin
- 1/8 tsp salt
- 1/8 tsp dill
- dash lemon peel
- 1/8 tsp thyme
- 1/8 tsp rosemary
- 1/4 tsp curry
- Preheat oven to 375°F. Wash parsnips. Cut off and discard ends. Cut parsnips into slices about 1/2 inch thick. Cut large slices (from the top part of the parsnip) in half to make half circles. Place cut pieces in a pile on a large baking sheet. Drizzle olive oil on top and mix in with clean hands. Put one-fourth of the parsnips in the corner of the baking pan and sprinkle with chili and cumin. Mix well.
- Add salt on top of the remaining three-fourths. Mix well. Divide salted parnsips into three separate piles in the remaining corners of the baking pan.
- To one pile, add dill and lemon peel; to the third, add thyme and rosemary; and to the fourth, add curry. Mix each pile separately with clean hands and spread out so pieces are not piled.
- Roast for 30 minutes or until soft when pierced with a fork and golden brown. Serve each variety separately. Enjoy!
- Nutrition note: Parsnips are a good source of vitamin C, folate, and fiber. They also provide carbohydrates for energy.