Roasted Parsnips with Pecans
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Servings: 4
RECIPE INGREDIENTS
- 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
RECIPE DIRECTIONS
- 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.