© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
These roasted parsnips are super easy to make and require minimum effort and will elevate any dish you serve them with. Thyme works beautifully with parsnips, but you can use rosemary, bay leaves or sage. I prefer fresh herbs, but dried one would work too.
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- Preheat oven to 200C/400F. Grease a large baking tray.
- Trim the tops from the parsnips and quarter lengthways. Peel the parsnips if you want, I left mine unpeeled. Place them in a single layer onto the prepared baking tray.
- Whisk together the mustard, maple syrup, pul biber and olive oil together in a bowl of glass jar. Season with salt and pepper.
- Pour 3/4 of the sauce over and stir well to coat the parsnips. Sprinkle the top with some thyme leaves. Roast for about 30 minutes until golden and tender. Serve on a platter, sprinkling some fresh thyme leave over and drizzling over the remaining sauce.
© 2023 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
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30 comments:
Hello, Angie
Sounds yummy, I do love my veggies roasted. Take care, have a happy weekend.
Sounds perfect. I am very fond of parsnips - my wife not so much, so I usually make parsnips on the side and this looks perfect.
Que buena idea la de asar la chirivía, yo siempre la pongo en el caldo o en un puré de verduras, pero así no la he probado. Cuando meta verduras en el horno, la pondré también a ver cómo sabe.
...should be sweet and tangy!
This sounds delicious and we have masses of parsnips in the garden. Noted for when we return from holiday, Thanks Diane
Looks lovely, deary, and you already know I adore me roasted parsnips! I did not buy any today at the green market but I did buy me some cashews to nibble on tonight when I get hungry as I made only some oat and sunflower crackers for dindins which I plan to eat with herbal pumpkin seed humus.
Here is one thats new to me never had a parsnip, they sound delicious and look great!
Yummy
sembra buonissimo!
Great dish and looks beautiful, yum.
Looks delicious. I have never made parsnips myself.. this makes me want to give them a try. Will be adding parsnip to the grocery list.
Fantastic vegetarian experience
lovely plating as always...and looks minim effort to cook it....
That looks really good and I'm sure it is too!
I bet the maple mustard works great on parsnips. They have that little tang, which the flavorings probably covered up. Happy rest of your weekend Angie.
I like parsnips
They would taste nice.
Te ha quedado un plato rico y saludable. Besos 😘
It looks delicious. :)
love roasted veggie.... yummy
Great dish and precious recipe, Angie. As usual.
I use mustard and maple syrup in a lot of my recipes, it's such a flavorful combo!
I've only ever used parsnips in soup. This is such a good idea to roast them. I do enjoy their unique flavor.
I love parsnips for their unique sweetness, and combined with mustard and maple, this sounds like a superb combination!
It looks so tempting!....I can't find parsnip here....I love this idea!!........Abrazotes, Marcela
I love parsnips! What a great combination of flavors!
I've never eaten this before, it looks delicious.
Greetings Irma
Beautiful combination. Looks great.
Hi Angie, Looks great to me and I do like parsnips. Never would have thought of combining maple syrup and Dijon mustard though... Take Care, Big Daddy Dave
I think that parsnips are oft maligned, and seldom used… At least here in the United States. I love them for their incredible sweetness, and when puréed they are like velvet! This roasted virgin looks perfect. David (C&L)
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