I think I like saying parsnips as much as I like eating them. Which is a lot. I saw this parsnip recipe on Bon Appetit and thought it would make the perfect side dish at Thanksgiving. I experimented with it first to make sure it made the grade. I mean we couldn’t have just any lame side dish next to the freakin awesome bird! Only delicious dishes will do. Easy prep is also required because there are a million other things to bake/prep in the kitchen. Well this one passed both tests with flying colors!
Ingredients
2 pounds parsnips, peeled, cut into 3” lengths, halved, or quartered if large
1/4 cup olive oil
Salt and pepper to taste
1 teaspoon crushed red pepper flakes {less if you want to tone down the heat}
2 tablespoons butter
1 tablespoon apple cider vinegar
1 tablespoon honey
Directions
Preheat oven to 450F. Toss parsnips and oil on a rimmed baking sheet, and season with salt and pepper. Roast parsnips for 30 minutes or until tender, tossing occasionally.
While parsnips are baking, heat remaining ingredients over medium heat in a small saucepan until butter is melted, stirring occasionally. Remove parsnips from oven. Drizzle with sauce and toss to coat. Enjoy.
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Rosaleen says
I imagine this would also be good mixed half and half with carrots. The color contrast would be appealing and the carrots are an inexpensive “stretcher.”
Elza Verona says
That looks scrumptious! Glazed with honey sounds so good!! I also agree that carrots would be a good addition too. Parsnips, turnips and carrots are some of my favorite root vegetables to grow.
When I prepare turkey for baking I do not use a bread stuffing mix. I butter, season with salt/pepper, then add cut up pieces of onions, celery, parsnips and place inside the cavity basting from the baking pan about every thirty minutes of the cooking time. Simply delicious! (I always bake my turkey stuffing in a separate casserole dish)