ROASTED PARSNIPS WITH THYME

I'm a Fan Too

0

FAN

Reference:

From THE HERBFARM COOKBOOK by Jerry Traunfeld. Copyright �2000 by Jerry Traunfeld. Scribner, a division of Simon & Schuster, Inc., March 2000

Prep:

Active Time: 30 minutes Start to Finish: 45 to 55 minutes

Servings:

Makes 4 servings.

Add to My Recipes

Print Recipe

Please wait...

Submitted by:

Foodie

Ingredients

pounds parsnips (5 to 6 medium)

tbsp unsalted butter

1/2 tbsp (packed) dark brown sugar

tbsp balsamic vinegar

1/2

tsp salt

1/4

tsp freshly ground black pepper

tbsp coarsely chopped fresh thyme

Directions

Preheat the oven to 425°F. Peel the parsnips and cut them into 2-inch lengths. Quarter the thickest pieces, halve the medium ones, and leave the thinnest ones whole. You want all the pieces to be about the same size. Put the butter in a shallow baking dish large enough to hold the parsnips in a single layer and put the dish in the oven until the butter melts. Stir in the brown sugar and vinegar. Add the parsnips, salt, and pepper and stir to coat all the pieces evenly. Bake for 20 minutes. Remove the pan from the oven and stir in the thyme. Continue to bake until the parsnips are browned and tender when pierced with a fork, about 10 minutes longer.

Upload Image

Add a Review

Comments

Related Recipes

ROASTED CARROTS AND PARSNIPS WITH HERBS HONEY GLAZED ROASTED CARROTS AND PARSNIPS THYME ROASTED CARROTS DELICATA SQUASH AND ROASTED MUSHROOMS WITH THYME THYME ROASTED TURKEY WITH GINGERSNAP GRAVY HONEY ROASTED PLUMS WITH THYME AND CREME FRAICHE ROASTED ROOT VEGETABLES WITH THYME AND MARJORAM VINAIGRETTE

Search