Guess What I Tried??

Nope, these are not anemic, pale carrots. They are parsnips! Yep, I really tried a new vegetable. I saw Rachael Ray use them in a recipe and she described them as slightly spicy and a good alternative to potatoes. Since I LOVE potatoes, I thought I'd give the parsnip a try. I couldn't abandon my potatoes completely, so I did a combination of 1/2 potatoes and 1/2 parsnips. I decided to roast them since that seems to be the most common way to eat them.

My take on the parsnip is that it wasn't spicy AT ALL. It was actually sweet. I liked it ok, but it will not make my top 10 food list. In the picture below, it is hard to tell the difference between the potatoes and the parsnips. They look almost identical, but the taste is definitely different. Anyway, here is how I prepared them:

Roasted Parsnips and Potatoes
Source: Me

2 parsnips, peeled and cubed
2 medium potatoes, peeled and cubed
olive oil
grill seasoning

Preheat oven to 475 degrees. Place the parsnips and potatoes on a rimmed baking sheet. Drizzle with olive oil and sprinkle with the grill seasoning. Roast for about 40 minutes.