Recipe courtesy Kathryn Pfeffer of the blog One Hungry BunnyServes 4Ingredients
4-5 parsnips, peeled and quartered lengthwise
1 fennel bulb, trimmed and chopped
1-2 tablespoons extra virgin olive oil
2 blood oranges, sliced
2 tablespoons fresh rosemary leaves, stems removed
Salt and pepper, to taste
Directions
Preheat oven to 400˚ F. Spread parsnips and fennel evenly in a shallow baking dish or baking sheet. Drizzle with olive oil and spread orange slices and rosemary on top of the vegetables. Bake 35-40 minutes, or until slightly browned. Salt and pepper to taste.
