Roasted Parsnips with Pecans

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Servings: 4
  • 2 lb parsnips, peeled
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1 tbsp dried thyme
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup chopped toasted pecans
  • 1 tbsp chopped fresh parsley
  • 2 tbsp Filippo Berio Raspberry Balsamic Glaze
      • 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.



    Vegetables & Sides

    Ingredient: Vegetables

    Cooking Method: Bake

    World Cuisine: American

    Product: Extra Virgin

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