Roasted Parsnips With Balsamic Vinegar Food

ROASTED PARSNIPS

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry.
• Tip into a large roasting tray, dot over the butter and a pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for 1 hour.
• Remove the tray from the oven, quickly scatter over the bay leaves and drizzle with the vinegar and honey, then toss together and roast for a final 10 minutes, or until beautifully golden.

ROASTED PARSNIPS WITH BALSAMIC VINEGAR

Steps:

• Preheat over to 375 degrees.
• In large bowl whisk together vinegar and oil.
• Spread parsnips on large baking sheet in single layer and drizzle with mixture.
• Roast about 20-30 minutes, turning once, or till tender, golden and crispy.
• Season with salt and pepper.

HONEY-GLAZED ROASTED CARROTS AND PARSNIPS

Steps:

• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
• Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
• Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

ROASTED PARSNIPS

Steps:

• Preheat oven to 450.
• Peel the parsnips and cut into french-fry sized sticks, avoiding the woody center.
• Toss parsnips with remaining ingredients, and place on a rimmed baking sheet.
• Roast until the edges brown, and the parsnips are tender, about 20 minutes.

ROASTED CARROTS AND PARSNIPS WITH WHITE BALSAMIC

Steps:

• Preheat oven to 425°F Combine parsnips and carrots on large rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour. DO AHEAD Can be made 1 day ahead. Cool. Cover and chill. Let stand at room temperature 1 hour, then rewarm in 400°F oven 15 minutes.

HONEY AND BALSAMIC OVEN-ROASTED CARROTS AND PARSNIPS

Steps:

• Set oven to 400 degrees.
• Line a baking sheet with foil.
• Place the veggies in a large glass bowl and drizzle with olive oil.
• Season generously with salt and pepper; toss well to combine.
• Spread the veggies on a baking sheet.
• Bake the veggies for about 20 minutes.
• Remove and toss the veggies, then return to oven for about 15 minutes longer or until tender.
• Melt the butter in a small saucepan, then stir/whisk in honey and balsamic vinegar.
• Drizzle the honey glaze over the veggies.

ROASTED PARSNIPS WITH THYME

Steps:

• Preheat the oven to 425°F. 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.