Really experimenting with roasting all kinds of veggies lately. Parsnips are a great alternative to potatoes. Onces again, roasting veggies just makes them taste so good!
4 parsnips
2 tablespoons oil (I used grape)
Salt/Pepper to taste
Preheat oven or toaster oven to 425.
Peel and cup parsnip into rounds. Try to keep the thickness even. Toss in a large bowl with oil, salt and pepper. I don't use pepper only because my kids don't like it. But if you and yours do, go right ahead.
Roast for about 30 minutes, flipping half way through. Check on occasion, smaller pieces will likely be ready earlier and will need to removed earlier.
I served these a side with meatballs the other night and used leftovers as a soup topping.
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