Cinnamon Citrus Roasted Parsnips

by Heather on November 20, 2012

Have you guys ever had parsnips?

 

I have a feeling that about 110% of you will say yes and confirm the fact that I’ve known for some time: that I’m literally the last person on the planet to ever try these.

 

But then that’s also kind of a lie.  See, a few years ago I saw a recipe for some sort of nut-butter roasted parsnips on a highly renowned blog and went for it.  And they tasted absolutely terrible.  Horrible.  Even now, as a newly discovered parsnip lover, that recipe sends chills down my spine.  So I figure that since the experience was so terrible I might as well just say that I’d never tried them before.  I even Googled “what do parsnips taste like” to see if trying them again was even a road I wanted to go down.

 

Y’all, I promise that this recipe will not fail the way the previous one did for me.  The way I see it roasted vegetables are a really simple dish and as such should be prepared very simply.  Good, solid flavors that develop through the roasting process and that bring out the flavor of the actual vegetable.  When it comes to roasting vegetables I usually just go down the olive oil/salt/pepper road and it never fails.  Since parsnips have a really fun earthy/herbal/sweet flavor I thought they would pair well with a splash of orange juice and dash of cinnamon in addition to the standard roasting routine.  And you know what?  Perfection!

CINNAMON CITRUS ROASTED PARSNIPS

  • 5-6 parsnips, washed and peeled
  • 1 Tbsp olive oil
  • 1 Tbsp orange juice (fresh squeezed if you can do it!)
  • 1/2 tsp cinnamon
  • salt and pepper to taste

Preheat oven to 425.  In a large bowl whisk together the olive oil, cinnamon, orange juice, salt and pepper.  Slice the parsnips into quarters length-wise, and then cut in half (each parsnip will make about 8 slices).  Toss in the olive oil mixture and then spread onto a making sheet sprayed with nonstick spray.  Roast at 425 for 15 minutes, toss, and then roast another 15 minutes until all liquid is evaporated and the parsnips are golden and crisp.  Serve hot or at room temperature!

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{ 6 comments… read them below or add one }

1 Gina @ Running to the Kitchen November 20, 2012

Omg, Heather…I tried “that” nut butter crusted recipe too and literally spit the darn thing out. I’d had (and loved) regular roasted parsnips before but that recipe literally makes me cringe now when I see them. So glad I’m not the seemingly only one who thought they were nasty!

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2 Heather November 20, 2012

HA! You have no idea how happy that makes me – everyone seemed to just be so enamored with them and I thought it was terrible. Nate even asked why I was trying them again after the incident!

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3 axelle the french cook November 20, 2012

You’re not the one, Heather ! I never tried it too :D

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4 Urban Wife November 20, 2012

Unfortunately, last time I tried parsnips I was scarred by my experience. Now just the smell of them cooking makes me gag. BUT! I might have to try these because if anything, cinnamon covers a multitude of sins. ;)

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5 Liz @ Tip Top Shape November 20, 2012

I’ve never made parsnips before. These look great, though!

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6 Sundi Jo November 26, 2012

This looks delicious! Love the detailed pics. Thanks for sharing.

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