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Title: Parsnips: Carrots with an Attitude

Author: Karie Patzer

Subject: nutrition and recipes

#trysomethingnew #parsnips #rootveggies

Ever had parsnips? They look like a sweet and innocent white colored carrot, but taste way different. They are sweet like a carrot with a slight spice to them. They pair perfectly with carrots and can be roasted just like carrots. Here is a recipe to try something different. Variety of veggies are great and right now is a great time to try it for the holidays coming up. This recipe can be a perfect side dish for any dinner. Enjoy!

Roasted Balsamic Parsnips and Carrots

2-3 average sized parsnips (peeled and chopped into ½” pieces)

3-4 average size carrots (peeled and chopped into ½” pieces)

1 yellow onion OR 2 shallots (peeled and chopped into bigger chunks)

2 TBSP EVOO

¼ cup of balsamic vinegar

2 TBSP honey

1 TSP garlic powder

Prep all the veggies and place in a greased casserole dish or 9×13 if making a larger batch. Mix the balsamic vinegar, honey, EVOO, and garlic powder and pour over the veggies. Bake at 375 degrees for 30 minutes uncovered. Take out to stir and place back in the oven for another 20-30 minutes, or until the sauce becomes more of a thicken syrup. Toss again once the dish slightly cools and serve immediately or place in the fridge for up to 5 days. 

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