Roasted Parsnips and Apples

Parsnips, where have you been all my life?  Most people don't have good feelings about root vegetables, but when roasted these are very tasty.  I used sliced leeks instead of the chopped shallots in the version above and it was good.  I found that the recommended roasting time (1 hour at 425 degrees) was too much, resulting in char, though still yummy.  I reduced the time and temperature accordingly in the version below.

When the weather is too hot to turn on the oven, you could also roast these on the grill in a foil packet.  Serve with fish dishes or grilled meats.

Roasted Parsnips and Apples
Serves 6
Adapted from The Paleo Foodie Cookbook by Arsy Vartanian

1 1/2 lbs parsnips, peeled and chopped
2 large apples, cored and chopped
1/2 cup chopped shallot
1 Tblsp fresh sage, minced
1/4 cup melted butter or ghee
1/2 tsp salt
1/4 tsp pepper
1 Tblsp orange juice
1 tsp orange zest

Preheat oven to 375 degrees.

Combine parsnips, apples, shallots, sage, butter, salt and pepper in a large bowl.  Toss to combine, spread on a rimmed baking sheet and roast for 45 minutes, stirring once halfway through the time.

After roasting, sprinkle with orange juice and zest.  Serve warm.