Parsnips are sweeter than carrots with a nutty, earthy flavor. They're high in antioxidants, potassium, vitamins C & B, and fiber. Store them in a damp towel in your refrigerator for 2-3 weeks. 

INGREDIENTS:

6 parsnips

2 Tablespoons olive oil

1/2 teaspoon salt

DIRECTIONS:

1. Preheat oven to 350°

2. Peel the parsnips and create ribbons using a spiralizer.

3. Toss parsnips in olive oil and salt.

4. Spread the parsnips out on a greased baking sheet and bake for 20 minutes.  Don't overcrowd them or they will steam instead of roast. Be sure to check on them and every few minutes as they can burn easily!