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?)


spiced parsnips
printer-friendly version
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.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in appetizer, side dish, vegan and tagged , , , , , , . Bookmark the permalink.

One Response to parsnipity

  1. Mom says:

    Mmmm, I must try this!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s