Pay no attention to the burnt parsnips in the photo; they tasted delicious, even if a bit overdone. Don’t blame the recipe; I’m sure you’ll pay more attention than I did!
For this week’s Dark Days Challenge, I decided to make use of the parsnips that I received in my winter veg box. I sent DH out into the cold garage to grill venison chops while I made this roasted parsnip recipe from Vegetables Every Day: The Definitive Guide to Buying and Cooking Today’s Produce With More Than 350 Recipes.
Ingredients:
- 2 lbs parsnips
- 2 Tbsp olive oil
- salt
- freshly ground black pepper (is there any other kind?)
- 2 Tbsp balsamic vinegar
- 2 tsp minced fresh rosemary leaves (or a good dash of dried)
Directions:
- Preheat oven to 425F.
- Peel parsnips and slice into 1 1/2 inch chunks.
- Toss parsnips, oil, salt and pepper on a large cooking sheet.
- Roast, turning once, for 40 minutes (or less, ahem – see photo above)
- Drizzle with balsamic vinegar, toss, and roast another 3 minutes or so until the balsamic begins to glaze.
The Verdict: OK other than the burned ones, these were delicious. I love how the balsamic helped to cut he sweetness of the parsnips. It went really well with the venison chops, which were super tender and delicious.
This post shared at Tasty Tuesday, A Little Birdie Told Me, Hearth and Soul Hop, Anti-Procrastination Tuesday, Tempt My Tummy Tuesday, Real Food Wednesday, Seasonal Sunday
Visiting from Rook No. 17′s A Little Birdie Told Me linky party. I love parsnips. Thanks for the recipe.
I can’t say that I’ve ever had parsnips, but they sound really good with the oil and spices. Something new to try!
I’ve been roasting parsnips a lot lately, but I never would have thought to try them with the balsamic vinegar. Sounds super tasty!
Christine recently posted..Quick- Easy and Healthy Vegan Snack!
Oooh venison chops and parsnips, now that’s my kind of meal! I hardly ever have balsamic vinegar, though. I think I don’t want to buy it because I know I can’t afford the really good stuff, and I want to try the really good stuff, even though I know that the less expensive stuff actually really works very well in a lot of applications. Great idea, thanks for linking with the Hearth and Soul hop.
Butterpoweredbike recently posted..Wild Things in February – Rose Hips
These look super yummy, we have just gotten into eating and growing parsnips and love them roasted, I will try the balsamic vinegar next time!
Deanne recently posted..cat in a bag
Yummm!!
I made something similar this evening with Carrots!
Hope you will share this recipe at Seasonal Sundays!
Brittany recently posted..Seasonal Sunday 02-06-11
I haven’t had parsnips since I was a child, and loved them back then. I look forward to introducing them to my family with your recipe! Thank you so much for sharing and taking part in another “A Little Birdie Told Me…” Tuesday at Rook No. 17. I always enjoy and appreciate your contributions! Best, Jenn
Jenn Erickson/Rook No. 17 recently posted..Red Lotus Martini for your Asian New Year Celebration