Thursday, November 10, 2011

Pecan Vinegar Glazed Parsnips

Parsnips are an all too often overlooked side dish. Cousins to carrots, these white-fleshed root veggies stand up to high temperature roasting and take on a myriad of flavoring profiles with ease.

We recently discovered a new favorite way to jazz up meals, Pecan Balsamic Vinegar*! In this recipe the vinegar lends a sweet, nutty glaze and paired with rosemary the parsnips are transformed into a dish worthy of a spot on your holiday table.


  • 2 pounds of parsnips, washed and julienned 
  • 1-2 sprigs of fresh rosemary, roughly chopped
  • 1.5 tablespoons olive oil
  • 2 tablespoons Pecan Vinegar (balsamic, if not an inflammatory food for you works wonderfully as well)
  • Black pepper and Himalayan salt to taste


Parsnips before roasting.
Preheat oven to 425 degrees. 

In a big bowl or plastic bag combine the julienned parsnips, rosemary, olive oil, vinegar, and black pepper. Toss mixture until parsnips are evenly coated.

In your favorite roasting pan or cast iron skillet, roast parsnips 
20-25 minutes, stirring every ten minutes or so until golden brown. Remove from oven and sprinkle with Himalayan salt to taste.

For a holiday meal we plan on taking this dish a step further by tossing the final product with some lightly toasted pecans. 

*Balsamic vinegar can be more inflammatory for some. Red wine negatively impact you? You may consider skipping the balsamic as well.

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