Roasted Parsnips with Cranberry Sauce
Roasted Parsnips with a maple-orange cranberry sauce
Servings 4 servings
Ingredients
Parsnips
- 2 pounds parsnips scrubbed and trimmed
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Cranberry Sauce
- 8 oz fresh cranberries
- 1/4 cup maple syrup
- 1 small orange zested and juiced
- 1/4 cup water
- 1/8 teaspoon ground cinnamon
Instructions
-
For the parsnips, preheat the oven to 425F and line a baking sheet with parchment paper.
-
Slice the parsnips in half lengthwise and toss with olive oil, salt, and pepper. Arrange in one layer, and roast for 30 minutes, tossing halfway through.
-
For the cranberry sauce, add all the ingredients to a sauce pan and bring to a boil, cook, stirring occasionally, until the cranberries burst and the sauce begins to thicken, about 20 minutes.
