Reviewed: May 21, 2009

Like some other reviewers, I used olive oil and baked them. I also put on chili powder and they had a great kick! The chili goes great with the sweetness of the parsnips.

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Reviewer:

Hannah

Cooking Level: Intermediate

Home Town: Watertown, Connecticut, USA

Living In: Burlington, Vermont, USA

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Reviewed: May 14, 2009

The healthier version Kirsten2006 mentioned in her review was just delicious. It's like eating guilt-free chips! I experimented with one batch, using some tandoori seasoning and a bit of sugar instead of the cayenne and it added another nice layer of flavour. I'm going to keep experimenting with different seasonings with this one. A definite keeper!

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Reviewer:

Ashley

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Feb. 16, 2009

I followed the suggestion of another reviewer and simply peeled and sliced the parsnips, tossed them in about 1 tbsp of olive oil, and sprinkled with cayenne, salt, and pepper. I baked them at 375 approximately 10-15 minutes (turning once). They are FABULOUS. The sweet taste of the parsnip melds beautifully with the cayenne and salt. I will definitely buy a larger amount of parsnips next time and make a big batch to keep around for snacks. Much better than potato chips!

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Reviewer:

LizardLover2009

Cooking Level: Intermediate

Home Town: Minot, North Dakota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 12, 2008

Delicious!

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Reviewer:

megan

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Reviewed: Apr. 27, 2008

I have always wanted to try this vegetable and this is a great, easy beginner recipe. The whole family loved it. Will definitely make again.

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Reviewer:

LYNCUCU

Home Town: Rockledge, Florida, USA

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Reviewed: Aug. 31, 2003

In an effort to make these more healthful, I tossed the sliced parsnips with 1T olive oil, sprinkled them with salt, pepper, cayenne, and chile powder, and baked them at 375 for about 10 minutes. Delicious, and a nice change from potatoes and yams which I also do this way.

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