I’ve said it before, and I’ll say it again. Vegetables are just better when grilled.

It’s my summer staple, and these parsnips are no exception.

Ingredients:

8 parsnips, peeled, tops removed

2 Tbsp evoo

1/2 tsp salt

Directions:

Preheat grill to medium high.

Toss parsnips with salt and oil.

Grill for 2-4 minutes on each side, until grill marks appear. Remove parsnips to top shelf and let cook until easily pierced with a fork.