But parsnips remind me of family. For as long as I can remember, whenever we visit my parents house in CT in the fall or winter, mom makes a few large pans of roasted vegetables with rosemary, garlic and thyme. And lots of parsnips. And there’s usually a roaring fire going in the fireplace and glasses of red wine being poured. She makes those amazing roasted veggies on Thanksgiving too and it’s one of the dishes I look most forward to. Forget about the mashed potatoes, turnip or green bean casserole. Bring on the roasted veggies. With parsnips and Brussels sprouts and carrots and onions and new potatoes and anything else she throws onto the roasting pan.
Since this month’s Recipe ReDux theme is: A Food Memory For Which You Are Thankful, I’ve decided to celebrate the humble and rustic parsnip because it reminds me of the things I am most thankful for: family and friends, new and old, and home. And rustic, caramelized, roasted veggies.
These parnips really shine when you roast them on their own because you can appreciate their unique flavor. They’re slightly sweet, earthy and they get all nice and carmelized in the cast-iron skillet. I am going to be roasting them more often on their own. And then occasionally tossed with Brussels Sprouts, onions, sweet potatoes, etc.
This is a perfect side dish for Thanksgiving or anytime you’re roasting turkey or chicken.
Simply Roasted Parsnips with Rosemary
Time: 30 minutes
Serves: 4 as a side dish
- 1 lb parsnips, scrubbed and halved lengthwise
- 2 sprigs rosemary
- Salt and pepper to taste
- Extra virgin olive oil
Directions: preheat oven with cast-iron skillets inside to 425. Toss parsnips in a drizzle of olive oil then nestle in cast iron skillets (1 or 2 skillets, depending how large your skilelts are) or on a baking sheet. Sprinkle with salt and pepper and rosemary leaves. Or if you prefer, place full sprigs in the skillet with the parsnips. Roast for about 25 minutes, flipping halfway through. Remove from oven (carefully, skillets are hot!) and serve.
*Nutrition tip: Parsnips are rich in Vitamin C, (especially important during cold/flu season) folate and fiber.