Roasted Parsnips

Roasted Parsnips
Photo by Photography: Randy Mayor

Ingredients

  • 1 tablespoon brown sugar
  • 2 teaspoons chopped fresh rosemary
  • 3 tablespoons balsamic vinegar
  • ½ teaspoon salt
  • ½ teaspoon salt
  • Cooking spray
  • 1 large red onion, peeled and quartered
  • + 11 more ingredients
    • 2 teaspoons chopped fresh rosemary
    • 2 pounds (2-inch-thick) slices peeled parsnip
    • 1 tablespoon olive oil
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon brown sugar
    • Cooking spray
    • 1 large red onion, peeled and quartered
    • 3 tablespoons balsamic vinegar
    • 1 tablespoon olive oil
    • 2 pounds (2-inch-thick) slices peeled parsnip
    • ¼ teaspoon freshly ground black pepper

Combine the first 5 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning twice. Remove parsnip and onion from bag, discarding marinade. Preheat oven to 500°. Place parsnip and onion in a shallow roasting pan coated with cooking spray. Drizzle with oil, and...

View full recipe at My Recipes

Comments

Variations on Roasted Parsnips

  • Roasted Parsnips
    • 4 or 5 medium parsnips, peeled and cut into large sticks (about 2 1/2 cups)
    • 2 garlic cloves, chopped
    • 1 T olive oil
    • 1 T honey
    • 3/4 t kosher salt
    • +2 other ingredients
  • Roasted Parsnips
    • 2 tablespoon(s) unsalted butter
    • 1 pound(s) parsnips
    • 0.25 cup(s) water
    • Salt and freshly ground pepper
    • 1 scallion
  • Roasted Parsnips
    • 8 garlic cloves, unpeeled
    • 1/4 onion, thickly sliced
    • 1/2 teaspoon kosher salt
    • 2 tablespoons olive oil
    • +1 other ingredients


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