Usually as we dig parsnips the weather is getting warmer. So I am not thinking oven. When today's temperature drop to 32 degrees, Ken requested I roast some parsnips and onions. I scrubbed the parsnips, cleaned a couple onions and tossed with olive oil and thyme, salt and pepper. Placed in a hot oven and stirred every few minutes. 
Judith, do you ever use your lard for this kind of oven roasting? Just curious about that, since I know you render it in the fall.
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