This recipe was originally published in 2013.
Roasting parsnips in the oven is an easy way to bring out the vibrant flavors of autumn. For variety, roast Brussels sprouts with the parsnips. Serve them tossed with fresh herbs and a sprinkle of salt or with Thyme Sauce.Yields 12-14 servings
- 3 tablespoons olive oil
- ½ teaspoon salt, more for sprinkling, to taste
- ¼ teaspoon black pepper
- 3 pounds parsnips, peeled and sliced diagonally, 1 inch thick
- 3 tablespoons butter, olive oil or coconut oil
- 2 teaspoons fresh thyme, stems removed
1Preheat oven to 400°F. Lightly grease a baking sheet or line it with parchment paper.
2In a medium bowl, mix oil, salt and pepper. Toss in the parsnips, stirring them in oil until evenly coated.
3Transfer to prepared baking sheet. Place in preheated oven and bake 30 minutes or until parsnips take on color and become caramelized. Remove and cool slightly.
4In sauté pan, add butter and thyme. Warm over medium heat until melted, stirring frequently. Butter will foam and begin to brown, about 2 to 3 minutes. When butter has a rich brown color and smells nutty, remove from heat. Do not blacken butter or it will be overcooked. (If using oil, skip the browning process. Simply warm the oil with the thyme to infuse it with flavor, about 3 minutes.)
5Transfer parsnips to a serving platter. Drizzle with thyme sauce and sprinkle with additional salt, if desired.