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

1. Preheat oven to 425*.

2. 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.

3. Serve immediately.