Recipe ingredients
- 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
Recipe method
- Preheat the oven to 425F.
- 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.
Other thanksgiving recipes:
Roasted parsnips with thyme recipe
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