I wrote this as I am wrapping up my 30-something-th episode of the Jane the Virgin on Netflix. That’s right, I’ve been binging but not in a hands covered with potato chip crumbs and chocolate smeared on my face kind of binging. But if I was binging on chocolate covered potato chips, would it be wrong? Those things are so yummy! Admittedly, the inner teenage girl in me fantasizes about romance (will Jane ever realize she wants to be with Rafael?? He’s such a hunk!) and relates to the trials and turmoil of early 20-something life (sorry, I still think Michael’s hiding something). Trust me, I’d rather watch it on TV than be living out baby-daddy-mamma drama (but can you even BELIEVE Petra did that??) so don’t judge me. Any fellow Jane watchers, I want to hear from you – but no spoiler alerts, please! I have two more seasons to watch.
When I thought about what recipe I wanted to share most this week, I thought about my favorite thing to make right now. Orange-glazed parsnips. This is what first came to mind. If you have tried my Orange-Roasted hens then this recipe is very similar, except you I’ve adjusted the ingredients and baking time to making the parsnips as their own dinner side dish. Or lunch. Or breakfast. I will eat roasted vegetables with all meals, especially when they taste freaking delicious.
When I was at the grocery store picking up ingredients for this recipe, the guy at the checkout eyed a mysterious looking bag of produce. Turns out, he did not know what in heck these white vegetable-things were. He tossed the bag aside and said I could have them for free. Sucks for him (dude, you are missing out!), but yay for me. I recommended that he give them a try. “Tastes like a sour carrot,” is how I always describe them. However, showering them with carmelized orange takes out the sour. Instead, it creates a sweet, citrusy glaze that will make you wonder why you waited so long to give parsnips a chance. They will appreciate you for it. I will appreciate you for it. They deserve some loving.
If you’re like the kid at the checkout and are a parsnip-virgin, let this recipe be your first (of many) parsnip experience.
Already a parsnip fan? I hope this encourages you to reach for something in the produce section that is new!
As always, Don’t forget to leave me a comment below and share your feedback if you try this recipe.
About 1 pound of fresh parsnips, washed
1 orange, quartered
1 TB garlic powder
Sea salt, to taste
Optional: fresh thyme
Preheat oven to 375 degrees. With a sharp knife, slice the ends off parsnips and set aside for composting or for bone broth. You can optionally peel the parsnips but I prefer to leave the skin on. Quarter each so that pieces are close to the same size. This is important to make sure all of the veggies roast evenly. Place all parsnips pieces onto baking sheet or oven-safe glass container. Coat liberally with avocado oil. Season with garlic powder and sea salt to taste. Place the quarters of orange on the pan, cut side up and slide into the oven!
Set a time for 15 minutes. At this point, I like to use tongs to carefully squeeze 1 – 2 of the orange quarters over the parsnips and give them a gentle stir. Check on the parsnips again in 10-15 minutes. Let them cool on the counter for 5 minutes before trying to squeeze the last of the orange over the parsnips and stirring once more to cover all pieces with the juice, as this is what will caramelize them.