Roasted parsnips with balsamic glaze

Parsnips roasted with balsamic vinegar and olive oil until sticky, golden and full of flavour. Finished with thyme for brightness, this simple side dish balances sweet and tangy in every bite. Ready in 40 minutes and naturally vegan, it’s a versatile winter recipe.

Course Main Course, Side Dish

Cuisine British, European

Diet Vegetarian

Keyword roast parsnips, Roasted, roasted vegetables, Winter, winter warmer

Prep Time 5

Cook Time 35

Servings Servings

Calories 200

Author Spooning & Forking

Ingredients

750 g Parsnips peeled and cut into batons
3 tbsp Olive oil extra virgin
3 tbsp Balsamic Vinegar
1 tsp Brown Sugar optional
3 sprigs Fresh thyme
Sea salt to tast
Black pepper freshly ground

Instructions

Preheat to 200°C (fan 180°C). Place a tray in to warm.
In a large bowl, whisk together olive oil, balsamic vinegar, sugar, salt and pepper. Toss parsnips until coated.
Spread parsnips on the hot tray. Roast for 30–35 minutes, turning halfway. For the last 5 minutes, drizzle over any remaining glaze and scatter thyme sprigs so everything finishes together in the oven.

Nutrition