GF Quick Roasted Parsnips Recipe – Cooking Parsnips Just For Kicks

Posted by Trish
Parsnips Aren't Intimidating And Neither Am I, February 7, 2014

Parsnips Aren’t Intimidating And Neither Am I, February 7, 2014

First Fresh Friday of February!  Up this week?  Parsnips!  I don’t have any logic behind why I chose them, other than I went to Soergel’s Orchards Market in Wexford a few days prior and decided they didn’t look too intimidating.  How hard can a dirty white carrot-looking vegetable be?  I picked up four…just in case I messed up…

I know how strange this will sound, but despite them so closely resembling a carrot, I actually thought they weren’t sweet for some reason.  I believed they tasted closer to a mild radish, but sure enough, they’re sweet.  Not as sugary as a carrot but undeniably similar in flavor.  If I wasn’t looking at it and popped a piece in my mouth, I would have guessed it was a carrot.  Aside from not being as sweet, it also had a woodier center.  For this reason, they are not typically eaten raw, although they are safe to consume that way if you’d like.

Since I try to keep these new veggies accessible, I decided that roasting them would serve the parsnips well.  They should caramelize a touch in the oven, giving me a sweet side without added sugar.

Gluten Free Quick Roasted Parsnips

4 Parsnips
2 tablespoons Olive Oil

Wash off the parsnips, peel them, then cut off the tops and bottoms.  Chop them into large pieces about an inch in size (yes, I know the shape doesn’t make this completely even).  Place them on a baking sheet and drizzle oil over the parsnips.  Toss them around with your hands so they are evenly coated.  Sprinkle salt and pepper on them.  Pop in a 425° F oven for 25 minutes or until golden brown, stirring halfway through.

Sweet Roasted Parsnips

Sweet Roasted Parsnips

Were they appetizing?  Yes.  Would I make them again?  Yes.  The catch?  I’m not a big fan of sweet vegetables (probably shouldn’t have caramelized them then is what you are thinking now but I assumed it would be the most likable approach for anyone else).  They were simple and smelled a lot like kettle corn when they came out of the oven, but not something I would put in my regular rotation.  Anyone who likes cooked carrots (I stick to raw) would absolutely adore them.  I just prefer a more watery, less candy-like vegetable aside from the occasional sweet potato.  Still a thumbs up though considering I finished them off!

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