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  Blog by Harry Mossman


Roasted Parsnips

Parsnip. Public domain image.

Paleolithic gatherers definitely collected roots and tubers for dinner. And I love the sweet, nutty flavor of parsnips. You could roast at the same time as artichokes.



  1. Preheat your oven to 400 with a rack in the middle.
  2. Mix OJ, lemon juice, honey and chili powder in a dish large enough to hold the parsnips.
  3. Let the mixture stand for a few minutes.
  4. Mix in olive oil.
  5. Toss the parsnips with the mixture. Sprinkle salt (optional)
  6. Place parsnips in oven proof pan and put in oven.
  7. Reserve the juice, oil, chili mixture.
  8. Roast for 20 minutes
  9. Stir the parsnips and baste.
  10. Roast for another 20 minutes. Check.
  11. Continue roasting until brown and softened.
  12. Adjust the chili heat and drizzle with juice, oil, chili mix.