Lemon-Dill Parsnips

Serves 4

Parsnips look like white carrots but have a less sweet, nuttier flavor. They’re at peak season in the fall. Serve these roasted roots with beef or pork roast.

Prep: 20 minutes

Roast: 20 minutes

Total: 40 minutes

• 2 pounds parsnips, peeled and cut into 3 x ¼-inch matchsticks
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 2 teaspoons snipped fresh dill or ½ teaspoon dried dill

Preheat the oven to 425°F.

Combine the parsnips, olive oil, garlic, salt, and pepper in a large bowl and toss to coat. Place the parsnips in an even layer on two baking sheets.

Roast, uncovered, stirring twice, until the parsnips are tender and starting to brown, 20 to 30 minutes. Drizzle with the lemon juice and sprinkle with the dill; toss to coat and serve.