Recipe Archives->Vegetables->Roasted Parsnips 01

Roasted Parsnips With Thyme

2 pounds parsnips (5 to 6 medium)
3 tablespoons unsalted butter
1 1/2 tablespoons (packed) dark brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons coarsely chopped fresh thyme

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.

Printable version: roasted-parsnips01.txt.