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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Cooking Light Ingredients:
3 tablespoons balsamic vinegar |
1 tablespoon brown sugar |
2 teaspoons chopped fresh rosemary |
2 lbs peeled parsnips (2-inch-thick slices) |
1 large red onion, peeled and quartered |
cooking spray |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Combine the first 5 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning twice.
2. Remove parsnip and onion from bag, discarding marinade.
3. Preheat oven to 500°.
4. Place parsnip and onion in a shallow roasting pan coated with cooking spray.
5. Drizzle with oil, and toss to coat. Sprinkle with salt and pepper. Bake at 500° for 30 minutes or until the parsnip is tender, stirring often.
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