Roasted baby parsnips Recipe - Los Angeles Times
More redolent, more heady, more burnished, a Thanksgiving table laden with lustrous golden turkey, velvety dark-green kale, burnt-sienna sweet potatoes is probably the richest feast of the year. In...
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Ingredients
- 1 1/2 pounds baby parsnips, peeled; root ends trimmed
- 2 tablespoons thyme leaves
- 1 tablespoon chopped marjoram leaves
- 3 tablespoons olive oil
- Salt
- Freshly ground white pepper
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