Roasted Parsnips

Roasted Parsnips Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
The natural sweetness of parsnips comes alive when they're roasted and caramelized. Roasted parsnips are great side dish for ham or pork tenderloin. For more recipes like this, see our complete collection of vegetable recipes.

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 235
Caloriesfromfat 16 %
Fat 4.2 g
Satfat 0.6 g
Monofat 2.8 g
Polyfat 0.4 g
Protein 3.2 g
Carbohydrate 49.3 g
Fiber 11.9 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 319 mg
Calcium 97 mg

Ingredients

3 tablespoons balsamic vinegar
1 tablespoon brown sugar
2 teaspoons chopped fresh rosemary
2 pounds (2-inch-thick) slices peeled parsnip
1 large red onion, peeled and quartered
Cooking spray
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

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 toss to coat. Sprinkle with salt and pepper. Bake at 500° for 30 minutes or until the parsnip is tender, stirring often.

Note:

Kathryn Conrad and Jean Kressy,

November 2003
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