Roasted Parsnips with Thyme

Roasted Parsnips with Thyme
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  • 3 tablespoons fresh thyme
  • ¼ teaspoon freshly ground black pepper
  • 2 pounds parsnips
  • ½ teaspoon salt
  • 1 tablespoon balsamic vinegar
  • 1 ½ tablespoons dark brown sugar
  • 3 tablespoons unsalted butter

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 s...

View full recipe at Epicurious


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