I can across a recipe from Milk Street for Red Chimichurri. For some reason I imagined it going with parsnips. I didn’t do their recipe as written and changed the formula some. The biggest change I made was changing the amount of oil they put into it. I cut the amount of oil to around one third and added some water instead. My homemade smoked pecan sea salt might have also made a delicious difference here. Anyways this came out FORKING AMAZING but it is spicy…….Not sure if it would be as delicious with less heat?………. It’s so FORKING delicious I don’t want to screw with it……..I added some roasted red peppers to cool it off a little at the end.

Ingredients for around four servings

1 lb parsnips – (peeling is optional…organic don’t peel) cut into chunks (if core is woody remove it……If you knife passes threw keep core)

4 Tablespoons water

4 Tablespoons canola oil

2 Tablespoons sweet paprika

2 Tablespoons red pepper flakes

2 Tablespoons dried oregano

4 cloves garlic – ground to paste

4 Tablespoons balsamic vinegar

1 teaspoon sea salt – preferably smoked pecan sea salt

non stick spray

Directions

Preheat oven to 400 F.

Really you can cut your parsnips however you want but if you cut them similar to what I did they will get done in around 30 minutes. I cut mine like this.

In a large bowl mix together the water, canola oil, sweet paprika, red pepper flakes, dried oregano, garlic, balsamic vinegar, salt. Mix well. Mix in parsnips to get well coated.

Spread out the parsnips in a single layer on a sheet pan. They get covered with foil that was sprayed with non-stick spray so the top foil doesn’t stick to the parsnips.

They go on the middle rack for around 30 minutes or until the parsnips are fork tender.

I added two roasted red peppers. This is SPICY but it really is FORKING DELICIOUS!!! A special THANKS!!!!! to Milk Street so I could come up with what I got here!