A Girl bought some parsnips at the Wicker Park Farmer's Market, as hearty root vegetables (butternut squash, turnips, carrots, etc) are in season now. I recommend this dish for lunch, dinner or as a side.
1-1 1/2 pounds of parsnips, scrubbed, peeled, and cut into wedges
2-3 tablespoons of olive oil
1-2 tablespoons of chopped fresh herbs
( A Girl picked herbs from her garden- chive and parsley)
1 tablespoon sea salt
Fresh ground pepper
Preheat oven to 375 degrees
In a baking sheet or pan, toss and coat the wedges with olive oil
Season with sea salt and ground pepper
Roast for 40-45 minutes until tender with crispy edges
(Toss once or twice and make sure to check on them)
Remove and add the fresh herbs of your choice and season to your taste preference!
A Girl & Her Food