Pesto Honey Parsnips
Pesto Olive Oil and Iron Fish Honey Wine Vinegar come together beautifully to enhance naturally gingery parsnips.
Pesto Honey Parsnips
Category
Vegetables
Servings
4
Prep Time
10 minutes
Cook Time
50 minutes
Fresh parsnips get the royal treatment with Fustini's Pesto Olive Oil and Honey Wine Vinegar.
Ingredients
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1 lb. parsnips, peeled and sliced batonnet style
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3 Tablespoons Fustini's Pesto Olive Oil
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1 Tablespoon Fustini's Iron Fish Honey Vinegar
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salt and pepper to taste
Directions
Set oven to 400°F and line a sheet pan with parchment paper.
Peel parsnips and slice them batonnet style. (You will want these to all be similar sizes.)
Add parsnips, Fustini's Pesto olive oil, Fustini's Iron Fish Honey vinegar, salt and pepper to a large bowl and toss until the parsnips are fully coated.
Place parsnips on the parchment-lined pan and bake in oven for 50 minutes or until golden brown, turning the parsnips over half way (about 30 minutes).
Recipe Video
@fustinis Pesto Honey-Glazed Paranips! These were so addictive. Add them as a side to a warm fall dinner!
♬ original sound - Fustini's Oils & Vinegars
Recipe Note
A batonnet cut is a culinary term for a precise cut resulting in small sticks, typically measuring ¼-inch by ¼-inch by 2–2½ inches.
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