I recently started a fruit & vegetable subscription program through our local public library. It’s pretty awesome and supports local farmers. There is nothing like local and fresh when it comes to fruits and vegetables – there is clearly a difference in the taste and freshness. The fun element in this subscription is that you have the opportunity to try new things, since each week’s bag of deliciousness includes a variety of different choices. This week parsnips were included in my selection. What do you do with parsnips? Well, I know they can be added to soups, much like a carrot, but with this amazing spring weather, soup was out of the question. I decided I would roast and pair them with sweet potatoes.

I cannot even begin to tell you the beautiful fragrance that waft through the kitchen with just a simple slice in half of this yellow, carrot-shaped root! I just knew it was going to be packed with flavor after roasting. Parsnips are also a good source of Potassium, Vitamin C, Folate and Manganese, and is packed with dietary fiber.

I started these root vegetables on top of the stove in my cast iron, covered dutch oven, with a little olive oil. After about 15 minutes, I transferred them to a 400 degree oven, uncovered, where the sweet potatoes were already baking. I let them roast for about 10 minutes or until they were soft and caramelized.

Now to put it all together into a dinner…

Another gem in my weekly order was a bunch of pea greens. Pea greens are a beautiful shade of green, delicate, spindly, and have a slight grassy, yet peppery taste. I used them as the base of my dish.

I wanted to add a protein to the dish, so that incredible egg made another debut. Fried in a bit of olive oil and then put on the top, with a drizzle of the remaining hot oil from the pan, it was the perfect topper for my delightfully, delicious dinner! 123, Mel!