Roasted Parsnips

• 1 lb. parsnips, peeled and cut into 3” sticks
• 2 medium leeks, cleaned and sliced into ½” rounds
• 2 TB olive oil
• 2 garlic cloves, minced
• 1 tsp fresh chopped oregano
• ¼ tsp salt
• ¼ tsp black pepper

1. Preheat oven to 375°.
2. Put the parsnips and leeks into a large bowl.  Sprinkle with the oil, garlic, oregano, salt, and pepper.  Toss to coat well.  Spread out on the prepared baking sheet.
3. Roast, turning occasionally, for 30 minutes, or until the parsnips are tender and lightly browned.

Serves 6

From November 22, 2009 Fox & Fawn Farm Newsletter