Rosemary-Caramelized Parsnips

Ingredient List
1 lb parsnips, peeled, halved lengthwise
1 tbs unsalted butter, melted
1 tbs olive oil
¼ cup apple cider or unfiltered apple juice
1 tsp apple cider vinegar
1 tbs chopped fresh rosemary
Sea salt & freshly ground black pepper to taste

Method
Preheat oven to 400 degrees.

Place the parsnips on a large baking sheet with sides. Drizzle with the melted butter, olive oil, apple cider, and vinegar; sprinkle with rosemary, salt, and pepper and toss to coat. 

Spread the parsnips in a single layer on the baking sheet and roast, stirring or shaking the pan occasionally, for 30 to 35 minutes, until they are tender and caramel colored. 

Remove the parsnips from the oven, season with additional rosemary, salt, and pepper. Serve immediately.

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