Saturday, May 14, 2011

Roasted Parsnips and Brussels Sprouts

I love roasting vegetables--they become almost sweet, even though they're doused in olive oil and salt. Since Michael is out of town, and he hates Brussels sprouts, and I'm pretty sure he hates parsnips too, I made these.
It seems silly to provide a recipe. Toss your favorite vegetables in some olive oil, salt, pepper, herbs maybe (if you have some), and roast at high heat (450 degrees works for me) until they are nicely brown. With Brussels sprouts, the outer leaves will blacken a bit, but not to worry, the inside is becoming tender, and those black outer leaves taste like potato chips. The parsnips look like potato chips, but the taste is earthy, and the natural sugars in the parsnips provide an undertone of honey.

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