This is my ultimate comfort food. I’ve done this dish with a wide variety and many combinations of root vegis, but this is my all time favorite. Mark and I make this a meal often enough – it’s so simple and soooo delicious!
Roasted Parsnips and Cabbage
2+ pounds of parsnips, pealed and cut into chunks
1/2 head savoy cabbage (I’ve used other cabbages but this is the best)
olive oil to coat
sea salt to taste
Place all the ingredients in a covered baking dish and mix well. Cover and bake at 375-400 degrees for 20-30 minutes. Remove the cover and continue baking for another 30-40 minutes or until parsnips are very tender and cabbage has started to caramelize in the parsnip juices.
I’ve added carrots to this when I didn’t have enough parsnips. I’ve also done it with rutabegas, parsnips, and carrots – when Mark said he wanted to try rutabegas since he’d never had them before. It was yummy too. But if I had my way it would be just parsnips and cabbage all the way!