Ahh parsnips, all the root vegetableness and sweetness of their carrot cousins but without the color. I actually really love roasted parsnips – it’s hard to go wrong with these simple yet utterly delicious vegetables. A simple roasting is all they need to bring out their flavor. My favorite part? The combination of the sweet crispy ends with fresh herbs.
4 medium parsnips, peeled and cut into small french fry shapes
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 tablespoon chopped fresh savory (or any herb of your choice)
Preheat the oven to 425º. Toss the parsnips in olive oil, garlic powder, salt, and pepper and arrange on a baking sheet. Bake for 20-30 minutes, turning them over at least once halfway through (I tend to move them around a few times during the roasting process). Sprinkle with savory and serve immediately.