A couple of nights ago I roasted four parsnips cut into chunks with two large-ish peeled russet potatoes, a bit of olive oil, a bay leaf and about a tablespoon of brown mustard seeds. In a enameled, cast iron, heavy- lidded roasting pan. 350 for a bit over an hour. That first meal the veggies accompanied a half chicken breast, sprinkled with a mixture of herbs and gluten-free bread crumbs, drizzled with olive oil, placed atop 3 cloves of thin sliced garlic, and roasted in a separate open pan alongside the vegetables. An excellent meal, if I must say so. :)
The leftover potatoes were good sliced, as a salad, mixed with a pre-made orange/poppyseed dressing and some thinly sliced celery. Also nice.
Today I fried those parsnips in a pan with some thickly sliced onion and a link of fully cooked Andouille, also cut into chunks. Over white rice. A simple pairing of sweet and hot. A little salt, and the onion slowly sauteed until it still had a little bite.
In my opinion, of all the supreme treats of autumn, its roasted vegetables are hands-down a favorite.
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