I learned to butter -roast parsnips to fold into mashed yukon gold potatoes for a very high profile dinner several of us CIA chefs were preparing.
The key is to cover a heavy, roasting pan with foil to achieve a delicious, golden caramelization of the roasted parsnips... and a lot of butter!

Roasting Root Vegetables  

Turnips, parsnips & onions were my Dad's favorite Thanksgiving sides. He loved mashed rutabagas, sweet roasted, caramelized onions and turnips while we all thought the turnips and rutabagas had a funny smell!

There are so many delicious, traditional sides to enjoy at a holiday feast and I always prepare turnips to remind me of my father.

Prep Time: 30 min

Cooking Time: 60 min  

Ingredients

Yield: 4 portions                                                                                                                     

6 ea.           Turnips, Rutabagas, Parsnips, etc... peeled                                                              

4 oz           Butter, diced                                                                                                                                          

t.t.             Salt & Pepper                                             

How to prepare Roasted Root Vegetables

Step 1

Peel the root vegetable, using a vegetable peeler or chef's knife for the rutabega (tougher skin).                 

Step 2

Cut into wedges or dice-as long as you make all of the cuts the same and approximately 1 inch so the vegetables cook quickly and evenly.

Step 3      

Place the cut root vegetables into a heavy, roasting pan and season with salt & pepper, add butter, cover with foil and roast in the oven until tender and golden brown. (about 30 minutes)

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