I have been away, for a little while, with no explanations about why – for that I’m sorry. For the past week, the big dogs and I found ourselves “alone” and things were getting a little gloomy. Jon was away for work in Detroit this past week and while I had these grand plans to get a lot done for the blog, none of those things happened.
Isn’t it funny the difference between perception and reality? The whole past week was kind of a little sad actually. The big dogs were, frankly, a bit mournful in their demeanour. For the better part of the week (until Thursday), I would feed them their dinner and then they would proceed to pass out on the carpet – staring straight ahead – for hours, until we finally went to bed. They seemed really unsure of what was happening and lost interest in all their toys and play times as well. Some days in the past week, they would go to the front door and wait in anticipation for Jon to walk through the door. It was really, really sad. In comparison, they are both wrestling it out now as I type this.
And while I promised myself I would never be the kind of person that chose not to cook because my husband was out-of-town, I found it hard to muster the energy to cook an entire meal just for myself. Well, never again! I am hoping I will remember this post the next time Jon is away.
On to the recipe then. These roasted parsnips are an amazing way to really taste the true amazing-ness of this winter vegetable. I love parsnips only when they are roasted! Roasting really brings out the subtle-sweetness of this vegetable and this dish is kept simple with only the addition of salt, pepper and a bit of rosemary and pumps up the earthiness of the parsnips. I LOVE this method of roasting vegetables and have used it on pretty much every vegetable I can think of. It really crisps up the veggies, giving them that nice golden-brown colour you want on roasted vegetables.
Recipe type: Side dishIngredients
- 6 parsnips
- Olive oil
- 1 sprig rosemary
- salt and pepper
- Fill a medium saucepan with water and bring to boil. Meanwhile, peel the parsnips and halved length wise. Then cut the parsnips diagonally into smaller wedges.
- Once the water boils, add a little salt and drop the parsnips into the water for about 5 minutes. Drain the parsnips in a colander. and let it dry for a couple of minutes.
- Meanwhile, pour a couple of glugs (about 1-2 tbsp) of olive oil onto a cookie sheet. Strip the rosemary leaves off the sprig and add it to the sheet. Put the parsnips on to the cookie sheet and sprinkle with salt and pepper. Stir the parsnips to coat with the olive oil mixture.
- Bake the parsnips for 20-25 minutes, flipping half-way, until they are golden brown.