Crisp Roasted Parsnips
- 1-1 1/2 lb parsnips, peeled
- 3 tablespoon olive oil
- 2 generous pinches cayenne pepper (optional)
- 1/4 teaspoon salt;; more to taste
- 2 large garlic cloves, minced
Position an oven rack on a lower-middle rung; heat the oven to 450 degrees. Cut the parsnips into matchsticks 2 inches long and a scant 1/2 inch thick. Dump the matchsticks onto a rimmed baking sheet large enough to fit them in a single layer. Sprinkle the olive oil, cayenne or herbs, and salt over all; toss to mix and coat well. Roast for 15 minutes, stirring once or twice. Sprinkle with the garlic, stir well, and continue roasting until the parsnips are well browned, about another 15 minutes. Let cool slightly, taste for salt, and serve. Note: These are tasty eaten just like fries, sprinkled with a little malt vinegar. Serves 4.