Oven Roasted Parsnips and Fennel
Many people have never tried parsnips and will surprised by their slightly sweet, potato-like flavor. Roasted in the oven, this parsnip recipe makes them a great alternative to french fries. The fennel is optional but it gives the recipe a unique flavor. If you have never seen a parsnip, they look like large white carrots and have to be peeled before cooking. You do not want parsnips that are too large as they develop tough woody centers.
2 lbs of peeled and sliced Parsnips - sliced into long strips
1 large fennel bulb - thinly sliced
3 Tablespoons Oil - Olive oil is best
1 teaspoon Paprika or Cayenne pepper to taste
1/2 teaspoon Salt - Coarse sea salt is best
2 cloves of garlic - finely minced
Preheat the oven to 450 degrees.
Place the vegetables in a large bowl and drizzle them with the oil. Mix the spices together and sprinkle over the oiled vegetables. Toss well to get everything well coated.
Spread the prepared vegetable onto a large baking sheet in a single layer. Place on the bottom rack of the hot oven and roast for 15 minutes, stirring once or twice while cooking.
Sprinkle the minced garlic onto the vegetables and cook for another 15 minutes or so, until browned but not too crisp. Serve while warm.