Roast parsnips
 

http://www.amateurgourmet.com/2009/0...d_parsnip.html

Same basic approach works with sweet potatoes as well. I've tried it with turnips, but it benefits from root veggies with residual sugars to take advantage of the Maillard reaction.

Im sure that Maillard-parsnips taste great, but wouldnt there therefore be loaded with acrylamide type substances formed when carbs are cooked at high temps??

There's always a tradeoff.... Sigh.