Brewpub Garlic Roasted Parsnips

Parsnips are a terrific and often overlooked vegetable. These root veggies look like pale white carrots and are often tucked into a lonely corner of the produce aisle, but when they’re cooked they get sweet and nutty and are surprisingly robust despite their pale exteriors. If your parsnips are larger, we recommend cutting out the inner core before cooking since the core can get woody. You’ll see it when you cut them in half; the core is often lighter than the rest of the vegetable, and it may have a distinctive line between it and the rest of the parsnip. It’s not a fatal problem to leave the core in, but slices of parsnip with the core attached can have an odd texture and not cook evenly.

There are elaborate ways to prepare parsnips—you can mash them, simmer them into soup, dress them with a Balsamic glaze—but we love them when they’re sliced thin like shoestring fries, tossed in Brewpub Garlic Fries Seasoning, and roasted. They mimic the idea of oven fries, are both sweet and umami, are shareable finger foods, and are utterly addictive.