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There was a time I would gag cooking and eating parsnips. I avoided them for years and years. They grow locally here in Skagit Valley and my preference is fresh local organic produce. I used more olive oil than normal. They simply soaked up the oil and three tablespoons were used. The smoky paprika added a bit of flavor as well as dried sage from our garden. Maple syrup to add a bit of sweetness. I collect different salts and it's a gift I always appreciate.

Ingredients

Parsnips, 3

Olive oil, 3 tbsp

Smoky paprika, 2 tsp

Black pepper, 1/8 tsp

Himalayan pink salt, 1 tsp

Sage, one stem crushed or two tsp

Maple syrup, 1 tbsp

Preparation

Wash, peel and cut parsnips into French fry size pieces. Add one tablespoon of olive oil in bottom of casserole dish. Add in the parsnip pieces. Drizzle second tablespoon of olive oil on top. Sprinkle one teaspoon of smoky paprika on top with salt, pepper and crushed sage. Toss. Add final tablespoon of olive oil, drizzled over top. Toss. Sprinkle second teaspoon of smoky paprika on top. Bake in preheated 400 F oven for 25 minutes. Remove from oven. Drizzle on maple syrup and toss. Bake another five minutes. Serve with ranch dressing.