Ginger-Roasted Parsnips
Recipe from Food & Wine

Parsnips contain antioxidants and vitamins A and C. "They're our favorite root vegetable," according to Clark Frasier. "We grow them through the winter in our garden at Arrows Restaurant, and they're the best parsnips you'll ever taste. The temperature change concentrates the sugar, which makes them even sweeter and more intensely flavored."


Ginger-Roasted Parsnips
Stephanie Foley

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Servings: 4
Prep Time: 45 mins
Total Time: 1 hr
Related Categories: Parsnips, Seasonal, Vegetables, Winter, Winter Vegetables
 
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Ingredients
  • 2  tablespoons
    extra-virgin olive oil
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  • 1 1/4  pounds
    small parsnips, peeled and quartered
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  • 1 1/2  tablespoons
    minced fresh ginger
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  •  
    Salt and freshly ground pepper
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Directions
1.
Preheat the oven to 325 degrees. Pour the olive oil into a 9-by-13-inch baking dish. Add the parsnips and ginger, season with salt and pepper and toss to coat. Cover with foil and bake for 40 minutes, until the parsnips are tender. Serve right away.

MAKE AHEAD
The parsnips can be roasted up to 4 hours ahead. Reheat, covered, in a 350 degrees oven.
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