Food Friday: Roasted Parsnips. Yes!

We came into two very large parsnips.  I thought of putting them into a soup pot but then thought of something else.  Roasted vegetables are so good.  Why not roast parsnips?!

So I did.

This is what I did:

Peeled the parsnips.

Cut the parsnips in half then sliced them into about 1/2 inch slices which I then chopped into about the same size chunks.

Parsnips coated with olive oil and seasonings

Put the parsnips in a large bowl with 2 Tablespoons of olive oil.  Stir until all chunks are coated with the oil.  Sprinkle over the top in 1 teaspoon of garlic/onion granule mixture, 1 teaspoon chili powder, 1 1/2 teaspoons Italian seasoning, and 1/2 teaspoon coarse Kosher salt.   Toss until every piece is seasoned then put in preheated 350 degree F. oven for 40 minutes.

After 40 minutes, check to see that the parsnips are softened.  If they are not quite soft enough for you, give an additional 10 minutes in the oven.

Roasted parsnips ready to eat!

Add more salt if you think they need it.

These tasted pretty good.  We shared them with the local grandchildren.  Did not expect Dear One to even try one...