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Roasted baby parsnips

Time 1 hour
Yields Serves 6 to 8
Roasted baby parsnips
(Los Angeles Times)
1

Heat the oven to 375 degrees. Leave the small parsnips whole, and cut the larger ones in half, so they will be uniform in size and cook evenly.

2

On a shallow baking tray, toss the parsnips with the thyme, marjoram, olive oil, three-eighths teaspoon salt and white pepper to taste. Place the tray in the oven and roast until parsnips are tender, about 45 minutes.

From Donna Deane.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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