We have a produce market by my house that I love. It’s often an adventure because I find the one thing that I have no idea what to do with it, bring it home, and tackle a new vegetable or fruit. Sometimes it goes horribly, like the time Alex brought home a persimmon for my to try. It turns out that I think they’re gross. Other times it goes wonderfully well.
Parsnips are an example of the produce market going extremely well. After calling my mom to find out whether or not I disliked parsnips (she didn’t know), I decided to bring some home and tinker around with them. They’re similar to carrots, but sweeter. They’re a nice change of pace for winter vegetables, and I really like the way the mix of spices contrasts the sweetness to add a little kick. These make a great side dish and even seem kid friendly (though really, what would I know about that?)
makes 6 servings
1/2 tsp cinnamon
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp sea salt
6 carrots, peeled and cut on the bias
preheat the oven to 400 degrees. Combine all the ingredients in a bowl and mix until the parsnips are evenly coated. Spread them in one layer on a lined baking sheet and bake for 20 minutes or until edges are a little crisp.