Balsamic-Glazed Parsnips and Carrots with Red Torpedo Onions

Updated: Apr 28

We hope you will enjoy one more spring time dishes before the parsnip's season is over!

Here is a new yummy recipe to accompany any protein type you want.


  • 1 lb parsnips, halved and cut into 1-inch pieces

  • 1 lb orange carrots, halved and cut into 1-inch pieces

  • 1/2 bunch of torpedo onions, sliced

  • 1/4 cup brown sugar (or just cane sugar)

  • 1/4 cup olive oil

  • 1/4 cup balsamic vinegar

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper


  • Steam first the parsnips and carrots in a pan with 1 cup of water, for about 10 minutes, till it soften.

  • In a frying pan, combine the olive oil with the onions, salt and pepper and bake for 5 minutes, till the onions are soft. Add the sugar, vinegar and bake a few more minutes till it caramelized just a bit.

  • Add the parsnips and carrots to the caramelized onions and bake a few more minutes, stirring carefully.

  • Serve right away with your favorite protein!

Picture from

2 views0 comments