Roasted balsamic & rosemary parsnips Recipe
This is one of my favourite vegetarian side dishes. I so love parsnips.
In Belgium, they are very underestimated. They are like " forgotten vegetables. " I love their sweeter taste. I marinated the parsnips pieces in a combination of fresh rosemary, brown sugar & balsamic vinegar. They were marinated for at least 1.5 hour in the fridge. MMMMM,...
Prep time:
Cook time:
Servings: For 950 gr of roasted parsnips/ This is for 2 hungry people with seconds! For 950 gr of roasted parsnips/ This is for 2 hungry people with seconds!
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Ingredients
- 950 gr of peeled parsnips, if you have a rougher root in the middle, cut it out! / if not, cut into 2 in the long way, then cut crosswise into smaller pieces
- 5 tablespoons of the best balsamic vinegar
- 2 + 1/2 tablespoons of dark brown sugar
- 1 to 2 tablespoons of a fruity EVOO
- sea salt flakes like Maldon
- grinds of fresh black pepper
- 1 long fresh rosemary sprig, about 6 to 8 cm long, washed, cleaned, the sprig removed & cut up into little pieces
- a large ziplock bag
- To serve: baked potato wedges & baked chicken pieces
Directions
- 1. First, make your marinade, a few hours before dinner. Take a large ziplock bag & put the peeled parsnip pieces in it. Add the brown sugar & the balsamic vinegar. Now, add the rosemary pieces. Mix everything well around in the bag, with the help of your hands. Do it carefully because you don't want to make a rupture into the bag. When well mixed, close the bag. Place the bag in a larger bowl in case of leakage. Place in the fridge for at least 1.5 hours.
- 2. 30 to 40 minutes before dinner, take the bowl with the bag outside of the fridge. Preheat the oven to 220°C ( 428 F ) for about 10 minutes. Take 2 large non stick oven roasting pans. Lay all of the parnsip pieces with its marinade in 1 layer all in the tins. Now, add some sea salt all over the parnsips. Add some grinds of fresh black pepper to the dishes. Now, with your hands, mingle everything well togheter. Place into the preheated oven & bake for about 30 to 40 minutes until the parsnip pieces are tender, sticky & caramelized.
- 3. Serve with the potatoes & the chicken pieces. Enjoy!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 56g | |
| Calories 54 | |
| Calories from Fat 3 | 6% |
| Total Fat 0.3g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 201mg | 6% |
| Total Carbs 12.74g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.17g | 3% |
| Protein 0.76g | 1% |
