There they'd always been, parked on the shelf next to the carrots. I'd walked by them again and again, their beauty being constantly shadowed by their insipid orange neighbor.
Obviously, the carrot and the parsnip enjoy the close bonds of genetic kinship. They're also both part of the glorious ranks of the root vegetable, delicious and wholesome. But the parsnip is special because, when roasted, they'll turn into a soft, sweet, earthy bite of heaven that's so good you'll want to cry (or, in my case, eat the entire pan). I was stunned at the cinnamon-like flavor these little gems produce, especially when they're oh-so-slightly burned. Rapture in a root.
Preheat your oven to 400 degrees and line a sheet try with foil. Add:
parsnips (as many as you want, washed and cut into sticks)
dash of olive oil
Give everything a toss, then roast for about 15 minutes or until you can smell scintillating brown sugary joy wafting out of your kitchen. Serve, and note just how much the parsnip's orange cousin pales in comparison.
(photo from here)