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    Roasted Parsnips with Thyme


    Source of Recipe


    From THE HERBFARM COOKBOOK by Jerry Traunfeld.

    Recipe Introduction


    shared by eve1969

    List of Ingredients




    2 pounds parsnips (5 to 6 medium)
    (Eve's note: original recipe calls for 3 tablespoons unsalted butter - i use a few shakes of Mrs Dash low-sodium Butter seasoning)
    1 1/2 tablespoons (packed) brown sugar Sugar Twin
    1 tablespoon balsamic vinegar
    1/4 teaspoon freshly ground black pepper
    3 tablespoons coarsely chopped fresh thyme

    Recipe



    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. Very light spray of Pam, etc or use a non-stick shallow baking dish large enough to hold the parsnips in a single layer. Add the parsnips. Sprinkle evenly with pepper, Brown sugar, and vinegar. Stir to coat all the pieces evenly if neccesary. 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.

    Makes 4 servings.

 

 

 

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