Baked Parsnips

I am so excited for Thanksgiving – it is easily one of my favorite holidays.  A partial week of work, time to spend with loved ones, time off for projects, time to cook and bake, and of course time to enjoy the food of the season.  This year we are staying home in North Carolina for Thanksgiving – our plans are still under construction.  But it is never too soon to start thinking about the menu.  I usually like to keep it to about 4 sides but in a large amount so we have plenty of leftovers. 
Baked parsnips are an easy way to prepare parsnips and it brings out the delicious subtle flavor of these root veggies.  I find that parsnips have a better flavor than potatoes which means they need less (or none) of the (unhealthy) flavorings like butter, milk, and salt. 
Cut 2 parsnips in half lengthwise.  Remove the core, if it’s woody, discard.  

Place in a baking dish sprayed with olive oil.  Cut in half, vertically, if this helps them to fit into your dish. 

Cover with 3/4 cup broth.  

Cover and bake at 375 degrees for 45 minutes.  

Serve with butter or margarine and fresh squeezed lemon. 
Check back this weekend and into next week for more easy Thanksgiving ideas!  I’d love to hear what you are planning on eating/making for Thanksgiving this year.  
Baked Parsnips – 2 to 3 servings
1. Cut 2 parsnips in half lengthwise.  Remove the core, if it’s woody, discard.  
2. Place in a baking dish sprayed with olive oil.  Cover parsnips with 3/4 cup broth.  
3. Cover and bake at 375 degrees for 45 minutes.  Serve with butter or margarine and fresh squeezed lemon. 

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