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Vegetables, Vegetarian

Roasted baby parsnips

Roasted baby parsnips
Los Angeles Times

More redolent, more heady, more burnished, a Thanksgiving table laden with lustrous golden turkey, velvety dark-green kale, burnt-sienna sweet potatoes is probably the richest feast of the year. In the gilded candlelight, it's hard to resist comparing it to a ... Read more

Total time: 1 hour | Serves 6 to 8
  • 1 1/2 pounds baby parsnips, peeled; root ends trimmed
  • 2 tablespoons thyme leaves
  • 1 tablespoon chopped marjoram leaves
  • 3 tablespoons olive oil
  • Salt
  • Freshly ground white pepper

Step 1Heat 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.

Step 2On 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.

Note: From Donna Deane.

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