Mindy Fox’s Roasted Parsnips with Za’atar and Aleppo Pepper

 

2 tsp. za’atar

1/4 tsp. Aleppo pepper

1/2 tsp. coarse salt

2 pounds parsnips

2 T. olive oil

 

Preheat the oven to 425 F wiith the rack in the middle of the oven. In a small bowl, mix together the za’atar, Aleppo pepper and salt. Peel the parsnips, cut them in half lengthwise (if they’re very fat, cut them into quarters) and, in a bowl, toss them with the oil and spice mixture to coat. Arrange the parsnips in a single layer on a rimmed baking sheet or baking dish. Roast for 20 minutes, then, using tongs or a spatula, turn and stir the parsnips. Continue roasting until golden, blistered and tender, 10 to 15 minutes more. The za’atar will blacken. Remove from the oven and taste – if needed, you can sprinkle more of the salt and spices on the parsnips. Serve warm or at room temperature.