| This recipe is liked by 1 person(s). |
|
Roasted Parsnips and Carrots with Thyme
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 2 lbs | parsnips, peeled |
| 1 lb | baby carrots |
| 5 Tbsp | butter |
| 3 Tbsp | brown sugar |
| 2 Tbsp | balsamic vinegar |
| Salt | |
| Pepper | |
| 3-4 Tbsp | fresh thyme |
Preheat the oven to 425 degrees F. Melt the butter in a small sauce pan over medium heat. Add the brown sugar and balsamic vinegar to the pan. Stir to combine just until sugar melts. Remove from heat.
Quarter the peeled parsnips lengthwise and cut into 2-inch pieces, roughly the size of the carrots. Place the carrots and parsnips on a baking sheet and drizzle with the buttery glaze. Sprinkle with salt and pepper and toss the vegetables until evenly coated with the butter.
Bake for 20 minutes. Sprinkle the thyme over the vegetables, stir to combine, and return them to the oven for another 10-15 minutes. The parsnips should be caramelized and tender. Serve warm. Serves 4 generously.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe