I grew up with this dish. My Mom made it all the time. It was a side for weeknight dinners and came out during the holidays. When cooking with parsnips, peel them just as you would carrots. They cook practically the same, too. So if you have a favorite recipe with carrots, swap them for parsnips or do a combination. I especially enjoy a parsnip version of these roasted carrots with garlic parsley butter. Recipe updated, originally posted November 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne 1 pound parsnips, peeled (4 to 5 medium) 3 tablespoons extra-virgin olive oil Salt and fresh ground black pepper 2 tablespoons chopped fresh mint, dill or basil 2Toss onto the baking sheet with the olive oil and about 1/2 teaspoon of salt and a few grinds of pepper. Make sure the carrots and parsnips are coated then spread out into one layer. Roast, stirring twice, until they are tender with edges that are lightly browned, 25 to 30 minutes. Toss with mint and serve.
