Roasted Parsnip Medallions with Rosemary

I read somewhere that this is the best time of year for parsnips, something about the cold/frost making them sweeter. So I decided to check another item off of my New Foods List and make these Roasted Parsnip Medallions with Rosemary. The original recipe calls for cutting them into 1/2" thick by two inch strips, I thought they'd be prettier round:@) While peeling them I could smell that they are truly related to parsley, and they did have that earthy smell that most root vegetables have. These were amazing folks! Sweet and starchy with a chewy bite, they'd be a nice change of pace from potatoes.

My mammoth rosemary plant died during our excessive snow last year, it's replacement hasn't been as happy... While I had enough from the yard for this dish it proves to me that planting another one is high on my list of spring chores!

Roasted Parsnips with Rosemary-from Martha Stewart
1 1/2 lbs parsnips, peeled and cut into 1/2" x 2" sticks-I made 1/4" thick medallions
2 Tblsp olive oil
2 tsp fresh rosemary, finely chopped
S&P-I suggest a hearty amount

1. Mix parsnips, olive oil, rosemary and S&P on a rimmed baking sheet. I lined my sheet with parchment paper for easier clean up.
2. Cook in a 450 degree oven for approx 18-20 minutes or until golden and tender. Stir halfway through.

Eat well and have a happy day:@)

My New Foods List:

(If my sons happen to read this... relax! I still promise fairly "normal" Sunday dinners...)

hominy ~ artichokes ~ fish sauce (I'm scared) ~ leeks ~ almond paste ~ oyster sauce (scared again) ~ gorgonzola ~ dates ~ brisket ~ parsnips ~ adobo ~ meringue powder ~ fennel ~ goat cheese (I'm told to be scared) ~ souffle ~ red velvet anything ~ curry ~ capers ~ chow chow ~ pot stickers ~pho ~ ponzu sauce ~ fondant ~ fire roasted tomatoes ~ Gruyere ~ Quinoa ~ Tetrazzini any kind ~ Divinity ~ Meyer lemon ~ lemon curd ~ shallots ~turkey tenderloin and Chipotle Powder ~ Smoked Turkey Sausage ~ ganache

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