I was super-excited to hear we were able to get some parsnips this week!  I’ve been dreaming of roasted parsnips since last winter, when I ate them almost every day.  The sage should pair quite nicely with these little wonders of the earth . . . Molly
2 lb parsnips
1 tablespoon coarsely chopped fresh sage
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Put oven rack in lower third of oven and preheat oven to 450°F.
Scrub parsnips and halve crosswise. Quarter each half lengthwise, then cut out core and discard (there may be no woody core in the baby parsnips!). Cut parsnips crosswise into 1/2-inch pieces, then toss with sage, oil, salt, and pepper in a bowl. Transfer to a large shallow baking pan (17 by 11 inches), spreading in one layer. Roast until parsnips are tender and lightly browned, 15 to 20 minutes.
Makes 4 servings.
Adapted from Gourmet December 2006