Roasted Parsnips with Thyme

I ate parsnips for the first time only a few weeks ago, when I bought a big old bag of mixed root vegetables and roasted the hell out of them. I had no idea what some of the vegetables were (can YOU identify celeriac by sight?) but one veggie really stood out to to me: parsnips! The roasted flavor of parsnips is so deliciously smoky-sweet, like a carrot that is naturally gourmet.Parsnips are pretty ugly, though. They're a light brown color and kind of bent and misshapen, like an old man with a bad back. Don't be fooled by their ugly exterior, however; parsnips are such an perfect, easy side dish, especially in the fall and winter (when they're in season).

This recipe contains parsnips, olive oil, thyme, salt, black pepper, vegetable broth

2-3 servings servings

Prep time: 10 min

Cook time: 1 hr

Ingredients:

• 8-10 raw parsnips
• a glug of olive oil
• dried or fresh chopped thyme
• salt to taste
• pepper to taste
• 2/3 cup of the broth of your choice, divided (I used chicken broth)

Instructions:

• 1. 1. Preheat the oven to 350.
• 2. 2. Rinse parsnips and peel if you want to. I like leaving the skin on, but I did chop off the ends.
• 3. 3. Place the parsnips in a roasting pan and add the olive oil, salt, pepper and thyme (at least a few tsps of thyme). Mix it very well or use your hands to rub each veggie with the spices and oil.
• 4. 4. Pour 1/3 cup of broth over top of the parsnips. Roast for 30 minutes.
• 5. 5. After 30 minutes, pour the other 1/3 cup of broth over the parsnips and rotate them. The original broth should be almost completely evaporated.
• 6. 6. Roast for another 30 minutes or until parsnips are very tender.