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