Fruits and Veggies - Fresh Canned Frozen

Oven Roasted Parsnips and Potatoes

From the Strive for Five at School! Resources
Adapted from Great Potatoes: A Cook’s Guide to Over 150 Delicious Recipes, Kathleen Sloan-MacIntosh

Preheat oven to 400°F
Yield: 6
1 – 11” x 17” sheet pan
Portion: 1/2 cup (125 mL)
Cost per serving: $0.37

1 lb (454 g) potatoes, medium
1/2 lb (225 g) parsnips
1 green onion
1 garlic clove
2 tbsp (30 mL) canola oil
1 tbsp (15 mL) curry powder
freshly ground pepper, to taste

1 Scrub the potatoes, washing off all the soil and removing any blemishes. Cut in half and then cut into slices.
2 Wash and peel the parsnips; then cut them into slices similar in shape and size to the potatoes.
3 In a large bowl, mix the potatoes and the parsnips. Wash, trim, and chop the green onion and add to the other vegetables.
4 Mince the garlic and add to the oil along with the curry powder and ground pepper. Mix into the potato/parsnip mixture.
5 Transfer the vegetables to the sheet pan and roast for 45–60 minutes. Toss gently every 15 minutes until the potatoes and parsnips are cooked through and are crusty and golden brown.

Tip: Younger children may prefer a milder version, in which case the spices may need to be decreased. Other spices, such as rosemary or oregano, would also work well in this recipe.

Did You Know?

  • Parsnips are members of the parsley family. Other members of this family include carrots, fennel, dill, and celery.
  • Much of the flavour compounds of the parsnip are to be found under the skin; this is why many recipes call for parsnips to remain unpeeled.
  • Size matters, and in this case, small to medium is better. Avoid limp, shrivelled, or spotted parsnips and reach instead for those that are well shaped and firm.