- Craig Claiborne born (1920)
- 2 Pounds parsnips, peeled and cut into 1-inch squares
- 1/2 Pound bacon, sliced in half lengthwise
- 1/4 Cup olive oil
- Salt and pepper, to taste
Here’s one way to get your kids to eat more vegetables: wrap them in bacon and make them look like presents.
Preheat oven to 450 degrees.
Toss the parsnips in the olive oil and season with salt and pepper. Take each thin strip of bacon and wrap around each parsnip like ribbon around a package. Very carefully, tie the ends together to resemble a bow.
Roast the bacon-wrapped parsnips in the oven for 20 minutes, or until the parsnips are tender and bacon is crisp.
Special thanks to Alexis Murphy of Jac o' lyn Murphy for helping us test this recipe.