Parsnips with Maple Balsamic, Pecans, and Thyme


Serves: 4


1 pound parsnips, peeled and sliced into thin strips ( NOTE: Be sure to get the slender, more tender parsnips as the larger ones have tough, woody cores—experience talking here!)

2-3 Tbsp chopped pecans or walnuts

1 Tbsp chopped fresh thyme

2 Tbsp plus 2 tsp Flying Olive Maple Balsamic Vinegar, divided

1 Tbsp honey

1/4 tsp kosher salt

1/4 tsp black pepper


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

Slice the parsnips into thin pieces, about 3-4” long and place in a large bowl. In a separate bowl, combine the nuts, thyme, Flying Olive Maple Balsamic Vinegar, honey, salt, and pepper. Add to the bowl with the parsnips and toss well. Carefully (the baking sheet is HOT!!!) arrange the sliced parsnips in a single layer on the preheated baking sheet.

Bake until tender, about 10 minutes. Remove from the oven and place in a serving dish. Drizzle on the remaining Flying Olive Maple Balsamic Vinegar and serve.

Submitted by Barb L.