roasted roots

Another tasty way to prepare my stash of parsnips is to roast them. Parsnips are super sweet and full of flavor when roasted. I mixed them with some other roots including onions, carrots, garlic, and huckleberry potatoes (a pink heirloom potato from Oregon). The exact quantities were determine a bit by what I had on hand (I probably would have added a few more carrots and another onion). Douse with olive oil, salt, and pepper and then roast in a medium oven.

Roasted Roots

4 potatoes

3 parsnips

2 carrots

1 head garlic

1 onion

2-3 T. olive oil

1 t. salt

pepper, freshly ground

Clean, chop, and peel (if desired) all veggies and place in large baking dish. Drizzle with olive oil, salt, and pepper. Mix. Roast (375 deg. F) in oven for 30-45 minutes until done, stirring periodically. Enjoy! Reheats well.