Small Family CSA Farm
Great food from people you know.
S 2958 W. Salem Ridge Road
La Farge, Wisconsin 54639
Farm Phone: 1-608-625-4178
Jillian Varney, Organic Farmer
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INGREDIENTS
- 2 lbs parsnips trimmed peeled and cut into rounds or sticks that are 1/3 inch thick
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon marjoram
- 2 pinches crushed red pepper (optional)
INSTRUCTIONS
- Preheat oven to 425 degrees.
- Add parsnips, olive oil, dried oregano, salt, pepper, garlic powder, onion powder, dried basil, marjoram and crushed red pepper to a large Ziploc zipper bag. Shake to coat.
- Spread in a single layer on a parchment covered baking sheet. Cook for 30 minutes or until golden brown; flipping halfway. Serve promptly.
- https://www.smalltownwoman.com/roasted-parsnips/
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