When parsnips are roasted, they become so sweet and caramelized from their natural sugars that I always want to call them "candied."
SERVES 4 TO 6
1 1/2 lb (750 g) parsnips, peeled, halved crosswise and sliced lengthwise about 1/2 inch (1 cm) thick
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) butter, melted
1 tbsp (15 mL) chopped fresh rosemary
Salt and pepper to taste
Preheat oven to 400°F (200°C).
Place parsnips on a baking sheet. Drizzle with olive oil and melted butter; sprinkle with rosemary and salt and pepper. Toss to coat. Spread in a single layer. Roast for 30 minutes or until golden, stirring occasionally. Keep an eye on them in the last 5 minutes — they can burn quickly. Season with additional salt and pepper if necessary and serve immediately.