The normal green vegetables that are a hard sell with many kids are homeruns in our house. Broccoli—no problem. Peas—more please. Parsnips, however, are another story. They linger in the storage bin, awaiting the same fate as turnips. An easy fix might be making a puree, except my daughters aren't fans of mashed textures.
Instead, I turn to roasting, a simple technique that slowly coaxes out the natural sweet and nutty flavors. The trick is to start them off at a lower than normal temperature to get them nice and tender, then finish them off with a blast of heat. Even the littlest ones can start enjoying their root veggies this way.
Slow-Roasted Root Vegetables
Adding in a familiar favorite like carrots makes this a more tempting side for kids of all ages. Omit the honey if you intend to mash this mix and serve it to babies under 12 months.
4 carrots, peeled and diagonally sliced ½-inch thick
4 parsnips, peeled and diagonally sliced ½-inch thick
2 tablespoons extra virgin olive oil
1 tablespoon honey
Sea salt and freshly ground pepper, to taste
1 teaspoon fresh chopped parsley
Preheat oven to 400ºF. Add carrots and parsnips to a roasting pan, toss with olive oil, honey, salt and pepper. Bake for 20 minutes, give a stir, then turn oven up to 450ºF. Bake for 10 more minutes, until vegetables are golden and tender when pierced with a fork.