This year got off to a truly fresh start – new year, new job!  My first full week on the job coupled with a few other commitments had my head spinning last week – so I turned to the tried and true dish that’s easy to make, healthy and comforting – roasted vegetables.All you need is a good amount of parsnips & a handful of fresh rosemary sprigs.  A good hit of olive oil, salt and pepper and roast for about 20-25 minutes in a 400 degree oven and you’re left with the most earthy and satisfying roasted treat.

I brought the extra parsnip “fries” to work with me the following day – sure they weren’t the  crunchiest by that time but they still tasted wonderful.  And truth be told I actually made these twice last week – the second time with carrots in the mix – great for a little added sweetness! Go on, give ’em a try!