Boistfort Valley Farm
Community Supported Recipe Box

Crisp Roasted Parsnips

Choose firm, heavy parsnips. These are tasty eaten just like fries, sprinkled with a little malt vinegar.


  • 1 lb. parsnips, scrubbed & peeled if needed
  • 2 Tbs. olive oil
  • 1 generous pinch cayenne
  • A pinch salt; more to taste
  • 2 cloves garlic, minced


serves: 4
dish: side
season: fall

Position an oven rack on a lower-middle rung; heat the oven to 425°F. Cut the parsnips into matchsticks 2 inches long and a scant 1/2 inch thick, discarding any woody core. Dump the matchsticks onto a rimmed baking sheet large enough to fit them in a single layer. Sprinkle the olive oil, cayenne, and salt over all; toss to mix and coat well. Roast for 15 min., stirring once or twice. Sprinkle with the garlic, stir well, and continue roasting until the parsnips are well browned, about another 15 min. Let cool slightly, taste for salt, and serve.

*farmer's note: Tossing parsnip sticks in olive oil ensures even coating. Try alternative seasonings such as nutmeg with salt and pepper.

recipe by Amy Albert