Ode to the Parsnip (aka Root Vegetable Roast)

image from thinkvegetables.co.uk

I snuck a parsnip yesterday.  And by that I mean I bought a single parsnip. It felt fantastic buying it (and a little naughty;)).  You see, it’s not a vegetable I eat often, given that my husband is not a fan of the parsnip.  (My husband is also not a fan of squash.  You should have seen me at a potluck we attended last week–there was spaghetti squash and my heart lept!  I proceeded to enjoy my portion – and my husband’s portion – of the same.  Plain spaghetti squash…so good). But I digress.  Back to my parsnip.  I paired it with carrots and roasted in the oven.  Roasting parsnip elevates this humble vegetable into a kind of caramelized sweetness.   I realize this is more of a fall dish, but with the rainy, stormy weather we’ve been having lately in Southern Alberta, it has felt more like fall than summer.

2 carrots, and 1 glorious parsnip, peeled and cut into chunks

1 T. oil

salt, pepper, spice mix

Place in a pan and toss together.  Roast at 400 F for about 20 minutes.  Serves one.