ROASTED PARSNIPS WITH THYME
I love the nutty, sweet, and spicy
flavors of parsnips. Their unpopularity is a mystery to
me - it seems many people don't realize how delicious
they can be. This dish brings out their best qualities.
2 pounds parsnips (5 to 6 medium)
3 tablespoons unsalted butter
1 1/2 tablespoons (packed) dark brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons coarsely chopped fresh thyme
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. Put
the butter in a shallow baking dish large enough to hold
the parsnips in a single layer and put the dish in the
oven until the butter melts. Stir in the brown sugar and
vinegar. Add the parsnips, salt, and pepper and stir to
coat all the pieces evenly. 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. |
