I was intrigued when I found a recipe for Roasted Parsnips with Rosemary, Chilli and Lime on Jugalbandi. We made these in addition to our dumplings the other night. Very easy and another savory, unusual snack. We coated thick rounds of parsnips with olive oil, salt, and cayenne, spread them out like pale flowers on the baking sheet, and topped them with sprigs of piney rosemary. We roasted them until the middles of the slices browned and bloomed, then decorated them with another dusting of cayenne and drops of tart lime juice. The parsnips softened to a buttery sweetness inside their crispy, cayenne-coated skins and tasted great with the woodsy aroma of the rosemary and the tart lime.
Slender but heavy lighter-skinned parsnips are generally the freshest and sweetest.