When it's the middle of winter, you're a bit limited in your choice of vegetables, especially if you're trying to be even halfway conscious of eating according to the seasons. Yes, that beautiful green butter lettuce and ripe red tomato look delicious, but they certainly didn't grow anywhere in the general vicinity or without lots of human intervention. So I decided to try a root vegetable I was not entirely familiar with: the parsnip. Looks like a big cream-colored carrot. Tastes like...a little carrot-y, a little yucca-y, a little sweet, a little nutty. The honey roasting in this recipe definitely helps them develop a nice, brown glaze which may help in talking small children into giving them a chance.
Honey Roasted Parsnips
From Nutritionist Meets Chef blog
2¼ pounds parsnips
1 tablespoon olive oil
¼ cup honey
Salt and pepper
Preheat the oven to 425°F.
Peel the parsnips and cut them into halves or quarters. You want your parsnips to be even in size so that they roast evenly. Place the cut parsnips in a bowl, add the olive oil, honey, and salt and pepper, to taste. Mix with your hands until the parsnips are all evenly coated in honey and oil.
Place the parsnips in an ovenproof dish in one layer and roast for 20 to 25 minutes, or until tender and slightly golden.
Makes 6 to 8 servings
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