Recipe information
Yield
serves 4
Ingredients
2 1/2 pounds parsnips
2 tablespoons olive oil
Coarse salt and freshly ground pepper
Preparation
Step 1
Preheat oven to 450°F, with racks in upper and lower thirds. Trim tops and bottoms of parsnips; peel, and slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise to make uniform pieces.
Step 2
On two large rimmed baking sheets, toss parsnips with oil; season with salt and pepper. Spread in a single layer. Roast, rotating sheets and tossing parsnips half-way through, until tender and golden brown, 25 to 30 minutes. Serve hot.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
