Parsnips, the long forgotten root vegetable has been taking center stage lately in home cooking. They’re sweet, can be eaten raw, roasted, mashed, souped, or used in cakes. Like their relative carrots, they can be used in sweet dishes and brunch recipes. They’re a versatile root veggie that brings a surprise to the person taking a bite.
Because parsnips are not often used in everyday cooking , they are often not appreciated. A few years ago I roasted vegetables for a Christmas dinner and everyone wanted to know what the secret vegetable was, with that little kid look on their face trying to determine if they should give it to Daisy under the table.
I’ve started to use them more often with other roasted veggies. A little bit ago I wrote about Ratatouille. This is a version of that recipe without the red sauce. I used the Sprializer to cut all of the veggies, but in all honesty, the slices were too thin. They should be about 1/8” thick, lending this recipe to be more of a side dish than the main attraction. Still delicious, mind you. I just wanted to play with the Sprializer.
Printed Version: 2016 LTC Roasted Veggies and Parsnips
Roasted Veggies with Parsnips
- 2 T Bertolli Extra Light Olive oil
- 1 garlic clove, thinly sliced
- ½ shallot, minced
- 1 medium zucchini, cut in 1/8” slices
- 1 medium yellow zucchini, cut in 1/8” slices
- 1 parsnip, cleaned and peeled, cut in 1/8” slices
- ½ red pepper, thinly sliced
- 3 springs fresh thyme, or 1/8 t dried thyme
- Kosher salt
- Black pepper
- 2 T grated Romano cheese
Arrange the veggies, alternating the vegetables, in a circle. Fill in the entire pan. Add the red pepper every so often hiding it between slices. Season with salt and pepper. Remember that dry thyme is much more potent than fresh and you need only a hint of the taste. Therefore, just a pinch or a tiny bit more is all you need to sprinkle over the veggies.
Cover with parchment paper or Reynolds Wrap non-stick Pan Lining Paper. Cut off a piece as large as the pie plate. Lay the pie plate upside down on the lining paper, use a pencil to outline the pie plate, then cut with a scissors, about ¼” smaller, for a perfect top to your dish. Lay the foil side down.
Bake 40 minutes, till vegetables are done, firm, not soggy or limp. Upon removal, sprinkle the Romano cheese over the vegetables. Serve as a side dish.