Recently I spent Canadian Thanksgiving at the Banford Bistro in White Rock, British Columbia. Marilyn included oven-roasted veggies. Oven-roasted veggies are not only easy to prepare but also healthy and delicious, and a great way to include the largely-forgotten parsnip. Reportedly, partsnips were esteemed in Greek and Roman times. The Emperor Tiberius accepted part of the tribute payable to Rome by Germany in the form of parsnips. And in Europe, parsnips were used as a source of sugar before sugar cane and sugar beets were available.
- 2 small parsnips, peel and cut into ½ inch slices
- 2 small zucchini unpeeled, cut into 1 inch slices
- 1 small white onion, peel and cut into ½ inch wedges
- 1 small yam, peel and cut into ½ inch slices
- 2 raw beets, peel and cut into ½ inch wedges
- 2 small carrots, scrub and cut into ½ inch slices
- 2 cloves garlic, minced (or 2 tsp prepared minced garlic)
- 2 Tbsp olive oil
- 1 Tbsp chicken-like seasoning or equivalent
- ½ tsp ginger powder
- ½ tsp Italian herbs
- Salt and pepper to taste
You may want to soak carrots, parsnips, yam, and beets in warm soapy water to remove dirt and wax, then scrub and rinse carefully.
Place cut veggies in a large mixing bowl and set aside.
Place seasoning ingredients in a small bowl. Mix well and pour over veggies. Carefully mix veggies until covered with the seasoning mix.
Cover a large shallow baking pan or cookie sheet with foil. Spray with coconut oil. Place veggies on foil and spread them out. Using a spatula, scrape all remaining seasoning from the bowl onto the veggies.
Cover baking pan with tin foil and place in the oven at 400° F for 20 minutes. Remove foil and bake another 10-15 minutes until veggies are roasted. Note: you may place them under the broiler for additional browning, if desired, but watch them carefully!
Serve directly from roasting pan using tongs or a pancake turner or transfer roasted veggies to a platter and serve.
References (Accessed 9/14)