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Roasted Parsnips with Thyme

By Jerry Traunfeld

4.1

(33)

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Roasted Parsnips with Thyme

I love the nutty, sweet, and spicy flavors of parsnips. Their unpopularity is a mystery to me—it seems many people don't realize how delicious they can be. This dish brings out their best qualities.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

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

Preparation

  1. 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.

From THE HERBFARM COOKBOOK by Jerry Traunfeld. Copyright ©2000 by Jerry Traunfeld. Reprinted by permission of Scribner, a division of Simon & Schuster, Inc.
TagsParsnipRoot VegetableVegetableThymeHerbs & SpicesSideDinnerGluten FreeNut FreeVegetarianEasyRoastCookbooks
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