In the South, parsnips typically only do well if grown over the winter. So, if you like parsnips, and want to buy them locally grown, early spring is the time to get them! This recipe is super simple and gives them just that extra bump of sweetness. You will find fresh parsnips from Four Dog Farm at the market this week!
- 1 ½ – 2 lbs parsnips
- ½ cup butter
- 1 ½ tbsp honey
- 1 tsp ground cumin
- 2 tsp rosemary leaves (optional)
Preheat oven to 375 degrees. Line a large oven tray with baking paper. Trim the tops from the parsnips and peel. Quarter lengthways if large.
Stir the butter and honey in a small saucepan over low heat until the butter melts. Stir in the cumin. Drizzle over the vegetables, and toss to coat evenly. Arrange in a single layer onto the prepared tray.
Roast the vegetables, turning occasionally, for 40 mins or until tender and caramelized. Sprinkle with rosemary.
