This morning there was a blanket of frost on the ground and it made me think of root vegetables. Farmers like to say that the kiss of frost makes root vegetables sweeter, and while I can’t vouch for the veracity of that statement, I do love the romance. (Sounds like some R&D work is in our future.) The sweet, earthy flavor of parsnips makes them a favorite in our house. We like to keep them simple, slicing them into sticks, tossing them with salt and olive oil, and roasting them in a 425°F oven until tender and golden brown, anywhere from 30-45 minutes. They are practically a meal unto themselves. I find that if they come out of the oven early and I leave them on the counter, they tend to disappear. So I usually make a big batch. Even better, this technique works for almost any root vegetable, from beet batons to celery root sticks. Leftovers are perfect for school lunches and dinners at gymnastics practice. Roasting roots focuses flavors, a must at our table, wherever it may be.
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