Ingredients
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2
-
1
-
1
-
3
-
1 1/2
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-
-
-
-
-
-
-
-
-
Directions
Maple and Vinegar Caramelized Parsnips,A few years ago a dear friend gave me and Advent calender. In the box for each day she had put one of her favorite recipes. This was in 3 and we really enjoyed it this year for Christmas dinner!,What a fabulous and easy recipe! I had a bag of skinny smaller parsnips from our CSA, but didn’t have 2 lbs, so used about a pound of carrots. I think they complimented the parsnips nicely! So easy and so elegant, thanks for the awesome recipe, ladypit!,Tasty,, easy side dish and a lovely way to use parsnips. I served it with Rack of Lamb Persillade Recipe #113816 and a roasted garlic couscous (just from a box). Thanks for sharing.
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Steps
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1
Done
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Preheat Your Oven to 400 Degrees. |
|
2
Done
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Wash and Peel the Parsnips and Then Chop Them Into Evenly Sized Pieces. |
|
3
Done
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in a Bowl, Combine the Parsnips, Salt, and Oil. |
|
4
Done
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Put on a Baking Sheet and Toast Until Tender (which Usually Takes 30-45 Minutes). Mix Them Up About Every 8 to 10 Minutes. |
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5
Done
|
When They Are Tender, Drizzle With the Vinegar and Maple Syrup. Mix Up and Then Bake Until Brown, About 5 Minutes. |
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6
Done
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If Desired, Season With Some Pepper. |
