Roasted parsnips

The Goods*:

3 medium-sized parsnips

1 clove garlic

olive oil

Preheat the oven to 400 degrees F. Scrub the parsnips under cold water. Trim off the top and slice the parsnips at ~ 1 cm thickness**. Finely mince the garlic. Spritz some olive oil in a pyrex baking dish. Add the parsnips and garlic to the dish; season with kosher salt and ground black pepper. Spritz some more olive oil over the parsnips and toss by hand. Bake for 35 minutes or until the parsnips reach a nice brown color without drying out.

*Last week was a very cooking (at least in my own kitchen!) free week. I'm getting back on the horse, as it were, though gently. I served these parsnips with a duck liver mousse and a hunk of bread. Incidentally, I'm really into parsnips lately. They seem perfect for a cold New England winter.

**The thinner the cut, the faster they'll cook.