Roasted Parsnips with Apple and Chorizo

By Lily Hughes
October 5, 2015
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Author Notes: I adore roasted parsnips. They're a little peppery, a little nutty, and go perfectly with sweet apples and spicy chorizo. Vegetarians can skip the chorizo and add some paprika to the apple sauce. I'll eat this as a side or by itself topped with some crumbled goat cheese. Lily Hughes

Serves: 6

  • 2 pounds parsnips
  • 2 shallots
  • 2 apples (gala or another sweet variety)
  • 6 ounces chorizo
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 pinch chili flakes
  • salt & pepper
  1. Preheat the oven to 400F. Wash and chop the parsnips into 2" sticks. Toss in a baking tray with the maple syrup, 2 tbsps olive oil, chili flakes, salt and pepper. Roast in the oven until tender (approx. 50 minutes), stirring half way through.
  2. Peel and dice the apples, shallots, and chorizo. In a saucepan on a medium heat, sauté the shallots in olive oil for 3 - 4 minutes, add the chorizo and the apple. Cook for another 4 - 6 minutes. Add the apple cider vinegar and turn up the heat. When the apples start turning soft and the liquid has reduced, remove from the heat.
  3. In a serving dish, mix the shallot, apple, chorizo sauce with the parsnips. Season with salt and pepper to taste.

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