Description
Four sides of parsnip batons roasted until golden and glazed late with honey and cider vinegar.
Ingredients
Scale
- 1 1/2 lb Parsnips, peeled and trimmed
- 1 1/2 tablespoons Olive oil
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Honey
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Fresh thyme leaves
Instructions
- Heat the oven to 425°F. Peel and trim 1 1/2 lb parsnips; halve thick tops lengthwise so all batons are similar width. Toss with 1 1/2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a large rimmed sheet. Spread in one layer.
- Roast about 20 minutes, turning once, until edges begin to brown and the thicker pieces start to soften.
- Stir 2 tbsp honey with 1 tsp apple cider vinegar. Drizzle over the parsnips and toss carefully to coat; return the pan to the oven about 8–10 minutes, watching the glaze, until batons are fork-tender and lightly sticky rather than burned.
- Scatter 1 tsp fresh thyme leaves over the hot parsnips, turn onto a platter and divide into four side portions. Test actual glaze and parsnip thickness in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate at 425°F, 20-minute first roast and 8–10-minute honey finish; oven preheat excluded.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: One quarter of the finished pan