The star of this side is the syrupy spiced Madeira glaze that perfectly complements the root vegetable’s sweet earthiness. A tarragon-flecked hazelnut topping adds flavorful crunch!
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- 4 lb. parsnips, peeled, quartered lengthwise, and cored
- 5 Tbsp. olive oil, divided
- Kosher salt and pepper
dry Madeira (we used Blandy’s 5-Year Sercial)
- 1/2 cup dry Madeira (we used Blandy’s 5-Year Sercial)
- 2 tsp. mandarin zest plus 1/4 cup mandarin juice
- 1/2 tsp. ground cinnamon
- 1/2 cup hazelnuts, toasted, skinned, and finely chopped
- 1/3 cup tarragon leaves, finely chopped
- Step 1Arrange racks in upper and lower thirds of oven and heat oven to 450°F. Divide parsnips between 2 rimmed baking sheets and toss those on each sheet with 11/2 tablespoons oil and 1/4 teaspoon each salt and pepper. Roast, rotating pans and swapping positions on racks halfway through, until tender and golden brown on bottom, 20 to 22 minutes.
- Step 2Meanwhile, in small skillet, combine Madeira, mandarin juice, and cinnamon. Bring to a boil, then adjust heat to simmer vigorously, stirring occasionally, until reduced to 1/4 cup, 6 to 8 minutes.
- Step 3In medium bowl, stir together hazelnuts, tarragon, mandarin zest, 1/4 tsp salt, and remaining 2 tablespoons oil.
- Step 4Pour Madeira mixture over parsnips and toss to coat. Arrange on platter and serve sprinkled with hazelnut mixture.
NUTRITIONAL INFORMATION (per serving): About 372 calories, 18 g fat (2 g saturated), 0 mg cholesterol, 268 mg sodium, 52 g carbohydrate, 14 g fiber, 15 g sugar (0 g added sugar), 5 g protei
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