Winter whites pack flavor as well as health into a convenient stick.
I've been buying a lot of parsnips and turnips, two of my favorite root vegetables. They're so easy to pop into the oven, and taste delicious when roasted. If you've never had parsnips, which aren't very common in America, you'll love their creamy melt-in-your-mouth texture. Turnips, too, take on a special sweetness when roasted with olive oil, maple syrup, and lemon juice.
I actually would try this without the carrots, which add color but not as much taste bud excitement as their white cousins.
I've tried many different marinades for roasting roots, but this one is the easiest, and easy to remember: It's just two of everything: 2 carrots, 2 parsnips, 2 small turnips, cut into similar sized wedges or sticks. Place them in a baking dish and pour over a mixture of 2 tablespoons each: olive oil, maple syrup, and lemon juice.
Bake in a 200C or 425F oven for about 30 minutes, or until the vegetables are soft. About half way through, stir them around with a fork.
I originally served these with a bean cake that also baked in the oven, but they're a great side with almost any main dish. For a pretty and tasty garnish, sprinkle some tender young thyme sprigs on top.
