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Roasted Parsnips
Servings: 12
Total time: 55 Min
Ingredients
Nutrition Facts
Directions
4 lbs. parsnips
3 tbsp. olive oil
1/2 teaspoon kosher salt
3/4 cup pure maple syrup
3/4 cup pure maple syrup
2 tbsp. sugar
3/4 cup cider vinegar
3 thyme sprigs
3 shallots
1/4 teaspoon black pepper
1/4 vanilla bean
1/4 vanilla bean
1/4 bunch Italian parsley
1 bunch celery heart leaves
- To roast parsnips, preheat oven to 425 °. Peel and cut parsnips in half and then cut 1/2 inch pieces on a 4-5 inch bias. Toss with olive oil and salt the place on a cookie sheet as a single layer for even roasting. (Split into two pans if they are piled too high.) Roast until nice and brown on edges (approximately 30 minutes), stirring frequently for even roasting.
- While your parsnips are cooking and filling the house with good smells, place the syrup, sugar, vinegar, thyme, shallots, pepper and vanilla (1/4 vanilla bean is preferable if on hand) in a saucepan. Reduce over medium heat to roughly 1/3 cup. (The mixture should be thick and syrupy.)
- When the parsnips come out of the oven, toss with maple reduction (pull out only thyme sprigs), parsley leaves, and celery heart leaves should you have any on hand. They add a nice fresh, sharpness to the savory, sweet quality of the parsnips.
| Amount Per Serving | ||||
| Calories | 192.45 | |||
| Calories from fat | 33.93 | |||
| Amount Per Serving and/or % Daily Value* | ||||
| Total lipid (fat) | 3.77 g (6%) | |||
| Cholesterol | 0 mg (0%) | |||
| Protein | 1.84 g (4%) | |||
| Sodium, Na | 96.18 mg (4%) | |||
| Total Carbohydrate | 39.84 g (13%) | |||
| Fiber, total dietary | 6.35 g (25%) | |||
| Fatty acids, total saturated | 0.52 g (3%) | |||
| Sugars, total | 21.78 g | |||
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs. | ||||
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