Last night, I tried the roasted parsnips and apples recipe.
I used 4 apples and about 3 pounds of parsnips. Still used 3
tablespoons of butter, cut into small chunks and placed on top of the
parsnips and apples throughout the pan.
I roasted them in a 450 degree oven, stirring them at 15 minutes:
While the recipe had called for 30 minutes of roasting total, I ended up roasting them for 40 minutes.
added the zest from an orange, then the orange's juice (more of both
than was called for in the recipe, but I had more apples and parsnips,
plus a bit of extra orange flavor didn't seem like a bad thing). I
added a bit of cinnamon (husband is not a huge cinnamon fan, so I went
lighter on it than what the recipe had called for) and salted them.
ate mine with a dollop of ricotta; husband ate his with a pork chop.
Both of us thought the roasted parsnips and apples were quite good. I'd
make them again.