© 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
Hello, Angie
ReplyDeleteSounds 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.
ReplyDeleteQue 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.
ReplyDelete...should be sweet and tangy!
ReplyDeleteThis sounds delicious and we have masses of parsnips in the garden. Noted for when we return from holiday, Thanks Diane
ReplyDeleteLooks 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.
ReplyDeleteHere is one thats new to me never had a parsnip, they sound delicious and look great!
ReplyDeleteYummy
ReplyDeletesembra buonissimo!
ReplyDeleteGreat dish and looks beautiful, yum.
ReplyDeleteLooks delicious. I have never made parsnips myself.. this makes me want to give them a try. Will be adding parsnip to the grocery list.
ReplyDeleteFantastic vegetarian experience
ReplyDeletelovely plating as always...and looks minim effort to cook it....
ReplyDeleteThat looks really good and I'm sure it is too!
ReplyDeleteI 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.
ReplyDeleteI like parsnips
ReplyDeleteThey would taste nice.
ReplyDeleteTe ha quedado un plato rico y saludable. Besos 😘
ReplyDeleteIt looks delicious. :)
ReplyDeletelove roasted veggie.... yummy
ReplyDeleteGreat dish and precious recipe, Angie. As usual.
ReplyDeleteI use mustard and maple syrup in a lot of my recipes, it's such a flavorful combo!
ReplyDeleteI've only ever used parsnips in soup. This is such a good idea to roast them. I do enjoy their unique flavor.
ReplyDeleteI love parsnips for their unique sweetness, and combined with mustard and maple, this sounds like a superb combination!
ReplyDeleteIt looks so tempting!....I can't find parsnip here....I love this idea!!........Abrazotes, Marcela
ReplyDeleteI love parsnips! What a great combination of flavors!
ReplyDeleteI've never eaten this before, it looks delicious.
ReplyDeleteGreetings Irma
Beautiful combination. Looks great.
ReplyDeleteHi 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
ReplyDeleteI 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)
ReplyDelete