Vegan Roasted Parsnips and Onions in a Paprika-Spiced Red Wine-Balsamic Glaze

Yield: 2 servings

Happily house-bound because of the beautiful snow, our meals today consisted of what we had on hand. Fortunately, I had two parsnips, the “root” of several favorite new recipes this winter.

You’ll love my latest take on them even if you don’t happen to have truffle oil in the pantry–what a coup, right?

1 tablespoon olive oil
2 parsnips, trimmed, peeled, thick half sliced vertically, and both halves then cut into scant 1/2 inch slices
1 small-medium yellow onion, trimmed, peeled and cut into small wedges
4-6 medium cloves of garlic, peeled and left whole
coarse sea or kosher salt to taste
1 teaspoon paprika, divided in half (or to taste)
1 tablespoon medium-dry red wine
1 tablespoon balsamic vinegar
1-2 teaspoons truffle oil (or more olive oil or flavored oil of your choice; something compatible with paprika)
1 tablespoon brown sugar
pinch cayenne pepper

Preheat oven to 400 degrees. Pour olive oil into a medium roasting pan or a large cast iron skillet (I use mine for everything!). Add parsnips, onion, garlic and salt, and toss well to coat. Roast for 10 minutes. Remove from oven, and add 1/2 teaspoon paprika. Stir and toss to coat and return to oven to roast for 10 more minutes. Remove from oven and add other 1/2 teaspoon of paprika along with remaining ingredients. Stir and toss well to coat for one last time, and return to oven to roast for 5 more minutes or until vegetables are very tender and nicely golden and caramelized. Check for seasoning; adjust if necessary; and serve warm with some greens and the vegan protein of your choice.

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  1. Heather Iacobacci-Miller

    I've not cooked with parsnips much at all, this looks good. May need to revisit them.

  2. They were new for me too this year, but I'm hooked. Search "parsnips" here on my site and you'll find some pureed versions that are really tasty too.

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