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
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!
Parsnip Virgin No More