Ingredients
>
2 lbs parsnips
>
3 tbsp olive oil
>
2 tsp minced garlic
>
1 tsp fresh thyme leaves
>
1/4 tsp red chili flakes
>
1 (4 oz) pkg diced pancetta
>
1 (3 oz) jar capers
Steps
1
Preheat the oven to 425°F. Peel the parsnips and cut into 2-inch-long sticks.
2
On a foil-lined baking sheet, toss parsnips with the oil, garlic, thyme, and chili flakes. Season with salt and pepper. Roast 10 min. Stir parsnips and sprinkle the pancetta over the top. Roast another 15 min., until parsnips are tender and pancetta is crispy. Transfer to a serving dish. Drain and chop the capers and sprinkle over parsnips.
