If you're like me, you likely have never eaten parsnips. All I knew was that they looked like white carrots and they weren't that interesting that I wanted to taste them.
But we were invited to a friend's home for dinner and this was a vegetable she prepared. I tasted; I liked; and have since prepared them for our family.
There are different ways to prepare parsnips, but I find they are at their best when roasted...and this is an easy and quick way to prepare them. You know me....Quick and Easy always attracts me to a recipe. This is a variation of a recipe I found on several cooking sites and I think you'll like it.
Sweet Roasted Parsnips with Onions and Rosemary
1 Tablespoon Joe and Son's Extra Virgin Olive Oil (medium intensity)
2 Tablespoons Joe and Son's Vermont Maple Aged Balsamic Vinegar
1 pound parsnips, scraped and sliced into strips
1 large sweet onion, peeled and cut into 8 wedges
1/4 teaspoon garlic powder
1/4 teaspoon dried, crushed rosemary
salt and pepper to taste
fresh rosemary for garnish, if desired
Line a baking sheet with foil or parchment paper. Preheat the oven to 425 degrees.
In a large bowl, combine all of the ingredients and toss so the parsnips are thoroughly coated with the Olive Oil and Balsamic Vinegar.
Spread them on the prepared baking sheet in a single layer.
Roast for about 20 minutes and toss. Roast for another 20-25 minutes until the parsnips are tender and lightly golden in color.