Parsnip Virgin No More

The other day I bought my first parsnip at the market. I was looking for something to do with it. I contemplated a soup or a puree, but then I found this recipe on Cooking Light’s website.

It sounded easy and tasty and I had all the ingredients on hand. I used the recipe as a base, but adjusted it slightly by adding cauliflower and some cayenne pepper.

Roasted Cauliflower and Parsnips
Yield 4 servings (serving size: about 1 cup)

3  tablespoons  balsamic vinegar
1  tablespoon  brown sugar
2  teaspoons  chopped fresh rosemary
A few dashes of cayenne pepper
2  parsnips peeled and cut into 2 inch sticks
1 medium head of cauliflower, cut into florets
1/2  large yellow onion cut into large chunks
Cooking spray
1  tablespoon  olive oil
1/2  teaspoon  salt
1/4  teaspoon  freshly ground black pepper

Combine the first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning twice. Preheat oven to 500°. Place mixture in a shallow roasting pan coated with cooking spray. Drizzle with oil, and toss to coat. Sprinkle with salt and pepper. Bake at 500° for 30 minutes or until the parsnip and cauliflower is tender, stirring often.

Yum, yum, yum! I could totally see this on the Thanksgiving table as a perfect healthy side dish that would be a huge crowd pleaser. The addition of the red pepper was really great and this is like Fall in a baking dish!



One thought on “Parsnip Virgin No More

  1. Will definitely be trying this. I’m always on the lookout for new ways to do veggie side dishes.

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