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Balsamic Roasted Parsnips

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Submitted by: Bwisker

 

Roasting the parsnips brings out a sweet, caramelized flavor; the balsamic vinegar adds tang. They're served on greens with crumbled goat cheese.
 

Ingredients

  • 4 parsnips
  • 1 head garlic
  • Olive oil
  • Cracked black pepper
  • Kosher salt
  • 4 tbsp balsamic vinegar
  • 2 tbsp chopped rosemary
  • 1 bag of mixed spring greens
  • 1/2 of a red onion, thinly sliced
  • 4 oz crumbled Goat cheese

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Method

Preheat oven to 450 degrees. Peel parsnips and slice on the bias. Crush or mince the head of garlic cloves. Toss parsnips and garlic with a little olive oil; lay them on a sheet tray, making sure to not overlap. Sprinkle with a little salt and pepper. Bake, uncovered, until parsnips start to caramelize on bottom. Turn parsnips over and roast for an additional few minutes. Remove from oven and sprinkle vinegar over parsnips; place them back into oven until vinegar reduces and absorbs into parsnips. Remove from oven and sprinkle with rosemary and a touch more pepper. Let parsnips cool. Lay a handful of spring greens on a plate; top with parsnips and red onion. Sprinkle goat cheese on top.

 

Notes: You could also serve these roasted parsnips as a side dish with beef steak or chicken, or add them to a tossed green salad with roasted beets, almonds and carrots. I prefer pairing them with a shallot or roasted red pepper vinaigrette.

 

Number of Servings: 4

 

Submitted by: Bwisker ()

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