The natural buttery taste of parsnips is enhanced when you roast them in a hot oven. They become tender, but still have a tiny bite, and pair beautifully with fresh herbs. My favorite flavors to pair with parsnips are rosemary and orange. Here, I have roasted the parsnip coins with olive oil, salt and pepper and chopped, fresh rosemary. When they come out of the oven, I top them with a creamy citrus sauce made with orange juice, butter and a touch of sweet honey.
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Roasted Parsnips with Rosemary & Orange Sauce
Ingredients:
- 1 lb. parsnips, peeled and cut into 1/2-inch rounds
- olive oil
- salt and pepper
- 2 Tablespoons fresh rosemary, chopped
- 1/2 cup orange juice
- 2 Tablespoons butter
- 1 teaspoon honey
Directions:
- Preheat the oven to 375 degrees. Spray a baking sheet with olive oil spray. Arrange the parsnips coins on the baking sheet in a single layer. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper; scatter the chopped rosemary on top.
- Roast for 25-30 minutes or until tender when pierced with a knife. In the meantime, make the orange sauce. Combine the juice, butter and honey in a small saucepan. Bring to a boil, reduce the heat to low and cook for 8-10 minutes or until reduced and thick. Taste, season with a touch of salt and pepper, and drizzle over the warm parsnips.
Tagged: butter, fresh rosemary, honey, orange juice, orange parsnips, orange sauce, parsnips, roasted vegetables, side dish, vegetarian
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