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Roasted Parsnips with Walnuts, Maple, and Thyme

Photo: Greg Dupree; Styling: Lindsey Lower
Yield
Serves 4 (serving size: 3/4 cup)
By Jiselle Basile
November 2016

If you're not familiar with parsnips, they look like white carrots and have a decidedly sweet, earthy flavor. Avoid larger parsnips, which tend to have tough, woody cores.

Ingredients

  • 1 pound parsnips, peeled and sliced into thin strips
  • 1 1/2 tablespoons chopped walnuts
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons maple syrup
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sherry vinegar

Nutritional Information

  • Calories 130
  • Fat 2.1g
  • Satfat 0.2g
  • Monofat 0.4g
  • Polyfat 1.4g
  • Protein 2g
  • Carbohydrate 28g
  • Fiber 6g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 133mg
  • Calcium 56mg
  • Sugars 12g
  • Est. added sugars 6g

How to Make It

Step 1

Place a rimmed baking sheet in oven; preheat oven to 500°F. (Do not remove pan while oven preheats.)

Step 2

Combine parsnips, walnuts, thyme, maple syrup, salt, and pepper. Arrange in a single layer on preheated baking sheet. Bake in preheated oven until tender, about 10 minutes. Toss with vinegar.

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