Roasted Parsnips with Pomegranate and Citrus Honey Glaze

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Parsnips are a root vegetable closely related to carrots, with a sweet, nutty and earthy flavor. Parsnips prefer the cold, which makes late fall a perfect season to find the best quality parsnips. With their long cream-colored flesh and skin and natural sugars, they caramelize perfectly in the oven.

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The nutrition profile of parsnips is more diverse than one would think. They are a good source of calcium, magnesium, potassium, and phosphorus. They even contain omega-3 and omega-6 fatty acids. Half a cup of parsnips contains up to 32 mg of omega-6. 

Selection & Storage: Select parsnips that are firm and free of soft spots. Parsnips can grow to be quite large. Smaller to medium-sized parsnips tend to be sweeter. Store unwashed parsnips in a plastic bag in the refrigerator for up to 2 weeks.

Roasted Parsnips with Pomegranate and Citrus Honey Glaze

Ingredients:

• 1 lb. Parsnips

• 1 Pomegranate

• 1 orange.  

• 1 Tb Honey

• 1 tsp balsamic vinegar 

• Olive oil 

• 2 Tb Parsley

• Salt & Pepper to taste

Recipe: 

Preheat oven to 400 F

Cut ends off of parsnips and Slice parsnips lengthwise. Put into a mixing bowl and drizzle olive oil and squeeze ½ an orange mix with salt and pepper and lay on a baking sheet. Cook in the oven for 10-12 minutes 

While the Parsnips are cooking, remove seeds from the pomegranate and set aside. 

In a small mixing bowl, mix 1 Tb olive oil, 1 Tb honey, 1 tsp balsamic vinegar and juice from the other half of the orange. Heat on the stove in a small pan until thick. Stir for 1 minute over medium heat.

Place parsnips on a plate and top with pomegranate seeds, chopped parsley, and Citrus Honey Glaze.

ENJOY!