1 large leek, slice lengthwise and clean thoroughly then slice into 1 inch chunks
1/2 c. vegetable broth or stock
Sea Salt and Black Pepper
Toss everything together on a large cookie sheet and cover loosely with foil. Bake at 400 degrees for 20-45 minutes or until tender and just starting to brown. Parsnips will get a little mushy when over cooked, so check often.
I serve these roasted veggies with cous cous, brown rice or potatoes and some fresh fruit.