Parsnips are at their best now through March. They grow in chilly weather, so you can find them locally in most parts of the country. Just one 9" parsnip gives you one third of your daily vitamin C to help boost immunity, one fourth of your daily folate to help reduce heart-disease risk, and 6 grams of fiber to keep you full and regular. Enjoy them in soups, pureed, or roasted like the recipe below!
2 Tbs olive oil
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
- Preheat oven to 425 degrees.
- Wash parsnips and trim ends. Create equally-sized parsnip wedges: cut parsnips in 2 pieces, separating larger portion from the thin end; quarter or half the larger ends lengthwide to create wedges; leave thin ends intact or cut lengthwise in half.
- In large bowl, toss parsnips in olive oil and spices. Spread evenly onto cookie sheet. Bake for ~20 minutes, turning halfway through.