Parsnips are a root vegetable that resemble carrots, but instead are white in color. Creamy in texture and at their loveliest when roasted, I decided to toss roasted parsnips with cubes of salty pancetta and a drizzle of homemade thyme-infused oil for a fresh flavoring. Tender, meaty and perfectly scented with the lemony freshness of thyme, this side dish pairs nicely with a hearty roasted chicken or even a tender pork tenderloin.
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Roasted Parsnips with Pancetta and Thyme-Infused Oil
Ingredients:
- 1 lb. parsnips, cut in a diagonal into 1 ½-inch wedges
- Extra virgin olive oil
- Fresh thyme
- Salt and pepper
- 4 oz. cubed pancetta
Directions:
- To make the thyme-infused oil, place several fresh thyme sprigs in a small saucepan and cover with olive oil. Bring to a simmer over medium heat, remove from the heat and allow to sit for at least 1 hour. Discard the thyme sprigs.
- Preheat the oven to 375 degrees. Line a small baking sheet with parchment paper; place the cut parsnips and pancetta cubes in a single layer on the baking sheet. Season with salt and pepper, and drizzle with the thyme-infused oil.
- Roast in the oven for 25-30 minutes or until the pancetta is crispy and the parsnips tender. Garnish the parsnips with more fresh thyme, if desired. Serve warm.
Tagged: fresh thyme, pancetta, parsnips, roasted parsnips, roasted vegetables, thyme-infused oil
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