Time: 1 hour. Though mildly sweet like their carrot cousins, parsnips are starchy, like potatoes. Subbing them for spuds, as in this recipe, is a good way to expand your winter repertoire.
2 pounds parsnips, peeled and halved lengthwise
8 garlic cloves, unpeeled
1/4 onion, thickly sliced
5 sprigs fresh thyme, divided
2 tablespoons olive oil
1/2 teaspoon kosher salt
How to Make It
Preheat oven to 350°. Put parsnips in a medium roasting pan with 2 tbsp. water, cover tightly with foil, and bake 20 minutes. Add garlic, onion, and 3 sprigs thyme. Drizzle with oil and toss to coat. Roast, uncovered, until golden and tender, 30 to 40 minutes. Garnish with remaining thyme. Sprinkle with salt.
+ 5 more ways:
MASH cooked parsnips like potatoes with warm milk and butter.
PUREE into a soup and serve with crumbled bacon and fresh thyme.
ROAST, drizzled with olive oil, alongside other root vegetables like carrots and turnips.
SHRED raw parsnips and apples and use in a creamy slaw with green onions and grapes.
FRY thin slices of parsnips in hot oil for a different take on chips.