I had purchased a couple parsnips for a soup that I never ended up making. Every time I opened the veggie drawer, I was reminded of their presence. It seemed like they were looking at me, trying to make me feel guilty for not using them.
So the other night I made my parsnips' dreams come true, roasting them with carrots to accompany my zesty chicken.
Oh, parsnips, how could I have forgotten about you? Your earthiness, your sweetness, all bathed in garlic. I love you. (Carrots, I love you too).
Roasted Carrots and Parsnips:
Cut carrots and parsnips into 2-3" lengths, then in half or in quarters as necessary, to achieve even-sized pieces. Toss them with olive oil, a small amount of garlic powder, kosher salt, a little paprika, and a ton of black pepper. Roast for 45 minutes. Remove from the oven, and toss the roasted veggies with some sautéed garlic.