|@skyblue:**Recipe Name** |Roasted Parsnips|@skyblue:**Submitted by** |Steve Tow|
|@skyblue:**Source** |Web Site|@skyblue:**Source Description** |simplyrecipes.com|
|@skyblue:**Base** |Vegetable|@skyblue:**Course** |Side Dish|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |60+ Minutes|
|@skyblue:**Servings** |4|@skyblue:**Ethnicity**|American|

**Comments:** \\ Around 30 minutes prep + about 45 minutes bake time.

**Ingredients:**
  * 1 1/2 Pound(s) peeled, cut into 2.5 inch batons parsnips
  * 4 Teaspoon(s) extra virgin olive oil
  * 1 to taste salt and pepper
  * 1/3 Cup(s) (or turkey/veggie broth/stock) chicken broth
  * 3 Tablespoon(s) unsalted butter
  * 4 Teaspoon(s) drained, bottled horseradish
  * 1/2 Tablespoon(s) finely chopped flat-leaf parsley
  * 1/2 Tablespoon(s) minced chives
  * 1/4 Teaspoon(s) minced garlic

**Directions:** \\ 1 Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. (Use a roasting pan with sides no more than 2 inches high.) Add the broth, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 20-45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid their getting mushy - especially if they are to be reheated later.

2 Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

3 The parsnips (with the oil, salt, pepper, and broth) can be pre-cooked in a covered container in the microwave for 5 minutes. Transfer to oven to finish cooking in a much shorter time. You may want to uncover them to help evaporate the liquid when in the oven.

**Nutritional Info:** \\ Unknown.