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Oven roasted parsnips

Parsnips have become one of my favorite vegetables this winter. I’ve used them in scones, a layered pumpkin pie, and even as a stuffing with manicotti. Although they are great in more complicated dishes, parsnips are also delicious on their own. Personally, I love oven roasted parsnips. When done properly you’ll have little parsnip pieces with crispy skins and soft insides. They’re great to eat any time, and a nice way to give a winter flavor to a fondue dinner.


2 parsnips
Canola oil


1. Preheat oven to 425 degrees fahrenheit.

2. Peel parsnip and chop into small cubes. Place on a parchment paper lined cookie sheet.

3. Drizzle with canola oil, then season with salt and pepper. Toss with your hands then roast in the oven for 20 to 30 minutes or until the edges have browned and the skin is nice and crispy.

Serve alone or with fondue.

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