Parsnips

During our visit to Virginia, 

a friend asked me to remind her to ask me about parsnips.

Um, ok.

She wanted to know if one could roast parsnips.

Do zebras have stripes?

Heck ya, you can roast parsnips.

And you should.

So, we roasted parsnips at her house,

and they blew her mind.

She proclaimed that she would be eating parsnips every day from now on.

(But I won't hold her to that)

This was a good reminder to me,

when I got home,

that I should buy some,

and roast them, and eat them.

So, I did.

This is a reprise of the combo we made in Virginia.

Roasted Parsnips, Potatoes and Apples

4 large parsnips, peeled and sliced

2 cups potatoes, cut into large chunks

5 medium apples, peeled and sliced

1/4 cup olive oil

2 t coarse salt

freshly ground pepper

-in large bowl, toss cut veggies and apples with olive oil

-spread in single layer on baking sheet

-roast at 375 degrees for 30 minutes, until nicely browned and tender

mmmmmmm......mmmmm...

Last night, I served this with grilled pork chops and fresh sauteed spinach.

Delightful!

p.s. I had some more photos, but my computer is having a wonky week, so I can't get them on here right now. You'll have to imagine a pan full of golden roasted goodies..........