Enter . . . Parsnips.
|I'm only slightly embarrassed to admit I had never had a parsnip before the bean diet. I'm not sure I would have even recognized one in a line-up if asked. So here is a picture of a parsnip, in case you wondered. Our local store, The Pig sells them pre-packaged in bags, usually containing 8-10 parsnips, perfect for feeding our family of 4.|
I begin by peeling and cutting the parsnips into fries. Since they can be rather odd-shaped, thick at one end and itty-bitty skinny on the other, I usually quarter the thick end and only half the skinny end to keep them similar in size.
In a separate bowl (sorry no picture - who do you think I am? The Pioneer Woman?) mix 1/2 tsp. paprika, 1/2 tsp. garlic powder, 1/2 tsp. fresh ground pepper, 1 tsp. salt, and 1/8 tsp. cayenne pepper (less if you don't like much heat). To the spice mixture add 3 Tbsp. olive oil.
Coat the parsnips with the spice and oil mixture and put in a 425 degree oven for 40 minutes, stirring every 15-20 minutes. In case you wondered, I had used some of the parsnips for another dish (this one!) and so my pile is a bit smaller than it would have been if I had used the whole bag.
When they are done, they will be crispy and slightly dark. That is okay. They taste sweet and spicy with the cayenne and are really good. Even my kids eat these up.
Try them some night as a side dish. You might be surprised, like I was, at how tasty they can be!