Parsnips: Oven Roasted

Parsnips are perfect for roasting because they are naturally a bit drier than carrots or sweet potatoes. I like to roast them pretty hard so that their little tips burn, foiling the natural sweetness of the root. As with all oven-roasted things, allow enough space between the pieces on the baking sheet; a convection oven will help develop that crispy exoskeleton on the veggie; and cook until the roots are tender when pierced with a knife.