GINGER ROASTED PARSNIPS (for eight)
3 tablespoons extra-virgin olive oil
4 to 5 pounds parsnips, peeled and quartered lengthwise, central core removed, cut into 1 inch lengths
3 tablespoons minced fresh ginger
salt and freshly ground black pepper
- Preheat oven to 425*.
- Season the parsnips with salt and pepper and toss with ginger and olive oil until evenly coated. Spread in a single layer on a rimmed baking sheet and roast in the middle oven rack for 20 to 25 minutes, or until tender and lightly browned.
- Serve immediately.