Sometimes it’s really hard to stay interested in salad and vegetables in the cold, dark or winter, but keeping things like these Balsamic Roasted Parsnips around can really help. I like to roast a big pan of veggies a couple of days a week and then I have them to reheat for quick snacks and sides. Roasting veggies is easy, but time consuming, and if you have lots of extras, then reheating make delicious roast veggies an easy weeknight option. Additionally, it’s more enjoyable to eat salads when you have some tasty roast veggies to pile on the greens. I don’t know about you, but this time of year I seem to want carbs and stews and soups, not greens and veggies. I love parsnips as a salad topping choice because of their sweetness. They balance perfectly with spicy greens and taste great with nuts and cheeses. This preparation keeps it really simple with just olive oil and sea salt in the pan with the parsnips. When you remove the parsnips from the oven, toss them with some aged balsamic for a simple but delicious flavor. And this simple seasoning of these Balsamic Roasted Parsnips form a great base for salad dressing if you do decide to turn these into a Winter salad.
Balsamic Roasted Parsnips
Ingredients
- 2 pounds parsnips; scrubbed
- 2-4 tablespoons olive oil
- ½ - 1 teaspoon sea salt
- 1-2 tablespoons aged balsamic vinegar
Instructions
- Preheat the oven to 425° F.
- Cut the ends off the parsnips. Cut them down to a uniform size. Place them on a lined baking sheet. Toss with olive oil and sea salt.
- Roast 15 minutes. Check that they're fork tender. They may need another 5 minutes. Remove to a serving bowl and toss with the aged balsamic vinegar.
I’m in the dregs of winter and super over most root vegetables but I have to say- roasting in balsamic does help!
I hear ya. When is Winter over again?
Love the idea of roasting a ton of veggies at once to use throughout the week. And parsnips? Mmmmmmm!
I roasted parsnips this weekend – so SO good, and something I definitely need to do more – I love roasted vegetables but often forget about the parsnip! balsamic is a good addition…
If you love parsnips you should also check out this soup: http://www.dirtylaundrykitchen.com/canlis-parsnip-soup-hazelnut-gremolata/ so good.
We do the same – roasting a pan of veggies and then enjoying them for the week in salads, as a quick reheated side dish, etc. I’m excited to try this recipe – we love parsnips but never roasted them with balsamic before! Looks delicious!
You’ll love this combo. They’re perfect together.
I love parsnips. So glad to see them getting some love here, too! I’ll have to try them with the balsamic for sure!
I’ve just started to cook with parsnips more lately. They have such a great flavor. I’ve yet to roast them so this is definitely on my list next.