This recipe would work very well with a number of root vegetables: turnips, carrots, or even rutabagas come to mind.  But I love the slight sweetness and natural buttery flavor of the cooked parsnips if you have those. A simple boil of the cut and peeled parsnips in boiling water, and then a dash of olive oil, chopped rosemary and seasonings are added to the pan and the veggies cook a bit more to tender.  For crunch, chopped pecans are added in and for a sweet compliment, juicy raisins.

(To view this recipe, click on the following link: http://www.cookinglight.com/recipes/pecan-and-raisin-parsnips)

Tagged: Cooking Light, Cooking Light magazine, fresh rosemary, olive oil, parsnips, pecan and raisin parsnips, pecans, raisins, root vegetables, rosemary, side dish