Appetizer
4 servings
5 minutes
1 hour
Chef Kathleen Dealemans
1 pound Parsnips - peeled and sliced thin
Or 1 pound Organic Beets peeled and sliced 1/8 inch thick
1 tablespoon Olive Oil or Peanut Oil Salt (coarse grained) and Cracked Black Pepper
Preheat oven to 425 degrees. Spray a cookie sheet with cooking spray and set aside.
Place parsnips or beets in a plastic bag, add oil, sprinkle with salt and pepper, seal bag, and shake until evenly coated. Spread on cookie sheet.
Bake 1 hour, turning every 15 minutes - beets only need to be turned once. Remove any darkened ones early, since a few will cook faster.
Serve immediately - they're best hot!
