Ingredients
6 parsnips
1/4 c olive oil
cayenne pepper
paprika
salt and pepper
5 cloves minced garlic
Preparation
Preheat oven to 450F.
Skin the parsnips. Cut them into about 3-inch long pieces and quarter. Let them sit out, so they dry out. When they have curled a little, julienne them.
Toss them with the olive oil and spices.
Spread them over a pan in one layer (I had to use two pans for the amount of parsnips I used).
Roast them for about ten minutes.
Toss the minced garlic with a little olive oil (to make it stick) and sprinkle over the parsnips. Roast for another few minutes.
