Roasted Parsnips with Pecans
- Preheat oven to 375°F. Halve parsnips lengthwise; depending on the size, cut into quarters if desired. Toss together parsnips, olive oil, garlic, thyme, paprika, salt and pepper.
- Spread on parchment paper–lined baking sheet; bake for 30 to 35 minutes or until slightly charred and tender. Remove from oven; toss with pecans and parsley. Arrange on serving platter and drizzle with raspberry balsamic glaze.
Tip: Sprinkle dried cranberries over top if desired.
Cooking Method: Bake
World Cuisine: American
Product: Extra Virgin