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.
- However many parsnips you want to eat.
(You could throw in some carrots and other roots and tubers too.)
- Juice of an orange. Substitute orange zest if you want to cut carbs.
- Juice of a lemon.
- 1 tablespoon of honey. (optional - not really needed)
- Some kind of chili power. I used ancho.
- EVOO (Extra virgin olive oil) or melted butter.
- Salt to taste.
- Preheat your oven to 400 with a rack in the middle.
- Mix OJ, lemon juice, honey and chili powder in a dish large enough to hold the parsnips.
- Let the mixture stand for a few minutes.
- Mix in olive oil.
- Toss the parsnips with the mixture. Sprinkle salt (optional)
- Place parsnips in oven proof pan and put in oven.
- Reserve the juice, oil, chili mixture.
- Roast for 20 minutes
- Stir the parsnips and baste.
- Roast for another 20 minutes. Check.
- Continue roasting until brown and softened.
- Adjust the chili heat and drizzle with juice, oil, chili mix.