Garlic and Thyme Roasted Parsnips

This is my go-to recipe when I need a quick, easy vegetable dish. I have also added carrots, onions, turnips & squash and they all turn out fantastic. This recipe is from a young lady named Jess at Best-Veg. She has some great vegetarian recipes. I can’t remember how I stumbled on to her blog, but I’m glad I found it.

Ingredients:

  • 2 pounds parsnips, peeled (I found out the hard way, parsnips do NOT taste good if they are not peeled)
  • 10 garlic cloves, peeled
  • 6 sprigs fresh thyme
  • 3 Tbsp good olive oil
  • 1 Tbsp kosher salt
  • 1-1/2 tsp freshly ground black pepper

Directions:

  1. Preheat the oven to 425F
  2. Place the parsnips, garlic and thyme on a sheet pan
  3. Add the olive oil, salt and pepper and toss well (I usually throw them all into a large resealable bag and massage everything together)
  4. Roast for 20 to 40 minutes, tossing occasionally, until the parsnips are just tender 
  5. Sprinkle with salt

Direct link to recipe: Roasted Parsnips

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