Parsnips, what are those Erin?
They’re like carrots. Similar consistency, similar flavor and they cook up just the same. They’re just a different color.
If you’ve never tried them, this is a great recipe to start with…because I’m tossed them together with some carrots in a similar and delicious roasted and glazed recipe.
It goes like this: roast the carrots and peeled parsnips on a foil lined baking sheet. Turn them once or twice while they are roasting. Mix together the glaze and once they finish roasting, drizzle the glaze over the top. And serve warm.
Here is another great roasted winter veggies recipe that uses parsnips for you to try.
However you wish to make them, I sure hope you enjoy them!!
- 1 lb. parsnips peeled
- 1 lb. baby carrots
- Salt and pepper
- 1 Tbsp olive oil drizzled over the top
- 1 Tbsp melted butter
- 2 Tbsp honey
- 1 Tbsp balsamic vinegar
- Fresh parsley, chopped as garnish
- Preheat the oven to 400 F. Line a rimmed baking sheet with foil.
- Spread the peeled parsnips and carrots onto the baking sheet. Sprinkle salt and pepper and drizzle olive oil over the top. Roast for 25 to 30 minutes, turning once or twice.
- In a small bowl, whisk the melted butter, honey and balsamic vinegar. Once the parsnips and carrots are finished roasting, drizzle the glaze over the top and toss well.
- Serve Honey-Glazed Parsnips, warm as holiday side dish.
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