I eat a lot of vegetables. We know this.
I’m a single girl on a budget, which means that I’m usually pretty ok with minimizing the amount of meat that I cook since good quality veggies are cheaper than good quality meat and I don’t have a caveman guy demanding weekly sides of beef from me.
The only problem is that since I’m on this little budget of mine, I tend to whip through Trader Joe’s at breakneck speed so as to avoid looking at all the pretty things and only purchasing the items on my list. That means that I have a tendency to buy the same things over and over since I can basically spot them in the case with my eyes closed.
I am a sight to be seen in the grocery store, let me tell you.
In related news, I’m thinking of setting up my own personal edition of supermarket sweep. Who wants to join me?
The point is, I got fed up this week with my usual squash, brussels sprout, green bean supply and bought some parsnips.
Try to contain yourselves, I know that this is probably the most exciting news you’ve heard all week.
And then I did something delicious with them.
Parsnips, when raw, are quite peppery and can assault the nostrils a bit. But when you roast them, they get much sweeter and are great plain or tossed in a glaze like I’ve done here.
Honey Balsamic Roasted Parsnips
2 medium parsnips
1/4 teaspoon dried rosemary
1 teaspoon honey
2 teaspoons balsamic vinegar
salt, to taste
1. Preheat oven to 425°.
2. Peel parsnips and cut off the tops and bottoms. Slice into coins or 1/2 inch cubes.
3. Spray a baking sheet with cooking spray and spread out parsnips in a single layer. Spray again , season with rosemary and salt and bake for 20 minutes, tossing once.
4. Microwave honey in a small bowl for 10 seconds so that it becomes more viscous (SAT word alert) and stir in vinegar.
5. Pour half of the honey mixture over parsnips, toss to coat and roast an additional 10 minutes.
6. Toss the parsnips with the remaining honey mixture and serve hot.
Since it’s November, I already have the holidays on the brain and these would make a great addition to your Thanksgiving meal!
They’re a little bit unexpected (just make sure people know that they’re not potatoes) – sweet, a little peppery and tangy. I would bet kids would even eat them this way (hmm…I see a little experiment with my nephews in order).