This is super-tasty as a main dish when you’re on a fruit-and-veggie fast, or as a side dish alongside pork roast, steak or chicken cutlets when you’re not.
4 medium parsnips
1 honey crisp apple
1 medium sweet potato
1/2 a small sweet onion, coarsely chopped
2 cloves garlic
1 T olive oil
salt & pepper
To prepare the parsnips, peel them and then cut them in half crosswise, so you separate the bulbous end from the skinnier part of the root. Remove the core from the bulbous end. It’s very tough, and not at all tasty in your dish! Chop all the parsnips into bite-sized pieces.
Core the apple and peel the sweet potato; chop both into bite-sized pieces. Combine in a plastic bag with the parsnips, onions, garlic, olive oil and salt and pepper.
Pour mixture into a baking dish and roast, covered, at 450 degrees for 30 – 50 minutes, until soft. (The smaller you chopped your pieces, the sooner it will be ready!)