Roasted Parsnips

Ingredients

• 5 sprigs thyme leaves fresh divided
• 8  garlic cloves unpeeled
• 0.5 teaspoon kosher salt 
• 2 tablespoons olive oil 
• 0.3  onion sliced
• 2 pounds parsnips peeled halved lengthwise

Equipment

• oven
• roasting pan
• aluminum foil

Directions

1. Preheat oven to 35
2. Put parsnips in a medium roasting pan with 2 tbsp. water, cover tightly with foil, and bake 20 minutes.
3. Add garlic, onion, and 3 sprigs thyme.
4. Drizzle with oil and toss to coat. Roast, uncovered, until golden and tender, 30 to 40 minutes.
5. Garnish with remaining thyme.
6. Sprinkle with salt.
7. MASH cooked parsnips like potatoes with warm milk and butter.
8. PUREE into a soup and serve with crumbled bacon and fresh thyme.
9. ROAST, drizzled with olive oil, alongside other root vegetables like carrots and turnips.
10. SHRED raw parsnips and apples and use in a creamy slaw with green onions and grapes.
11. FRY thin slices of parsnips in hot oil for a different take on chips.