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Roasted Parsnips

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield 4 servings (serving size: about 1 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 500°.

  3. 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.