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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Adapted from Sunset magazine....I only recently discovered parsnips and this recipe is one my husband and daughter approve of! Dried thyme works fine if you have no fresh. And of course, anything is better with garlic. Ingredients:
2 lbs parsnips, peeled, halved lengthwise |
10 garlic cloves, peeled |
1/2 onion, thickly sliced |
6 sprigs fresh thyme, divided (2 tsp dried) |
2 tablespoons olive oil |
1/2 teaspoon kosher salt (to taste) |
fresh ground pepper |
Directions:
1. Preheat oven to 350.
2. Add parsnips and 2 TBSPs water to a medium roasting pan and cover tightly with foil.
3. Bake 20 minutes.
4. Add garlic, onion, and three sprigs thyme (or all of the dried).
5. Toss with olive oil to coat.
6. Roast, uncovered, until golden and tender, about 30-40 minutes.
7. Sprinkle with salt, garnish with thyme sprigs.
8. NOTE: I have nuked the parsnips beforehand until sort of done, then continued in the oven with no discernible difference.
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