Roasted parsnips might not seem like a timely dish for summer, but if you grew root vegetables in early spring, you might be harvesting them right now. And if you stored your winter harvest, here’s a great way to use them up.
This dish calls for both carrots and parsnips, but we stuck with parsnips this time around. We wanted to showcase our gigantic Berggarten sage leaves too, but you can use any sage for this recipe.
Roasted Parsnips with Sage and Thyme
adapted from this Vegetarian Times recipe
Ingredients:
- 5 cups parsnips (or 2 1/2 cups each of carrots and parsnips) – cut on the diagonal in 1/2″ slices
- 1 1/2 TBS olive oil
- 8 sage leaves (we used 4 giant leaves)
- 6 sprigs of fresh thyme
- Salt and pepper to taste
Method
Set your oven to preheat at 400ºF
Peel (or don’t peel) your root veggies and cut them into 1/2″ size pieces. If using both carrots and parsnips, cut carrots larger than parsnips (parsnips take longer to cook).
Place them in a toasting pan with sage and thyme and drizzle with olive oil. Sprinkle with salt and pepper to taste.
Then mix with your hands to coat the veggies and herbs.
Bake for 15 minutes, then stir. Return the pan to the oven for another 15 minutes, until veggies are tender and starting to brown.
If the root vegetables still need more time, bake for another 10 minutes (ours were done at 30 minutes).
The end result is crispy sage bits and savory roasted roots. Try this with other root vegetables you are growing, or have in storage this season.
Note: next time we’ll will try all 8 sage leaves. We didn’t want the sage to overpower the dish, given the giant leaf size. It didn’t so we’ll use the full amount next time.
