Roasted Parsnips with Thyme

Roasted Parsnips with Thyme

2 pounds parsnips (5 to 6 medium)
3 tablespoons unsalted butter
1 1/2 tablespoons (packed) dark brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons coarsely chopped fresh thyme

Preheat the oven to 425F. Peel the parsnips and cut them into 2−inch
lengths. Quarter the thickest pieces, halve the medium ones, and leave
the thinnest ones whole. You want all the pieces to be about the same
size. Put the butter in a shallow baking dish large enough to hold the
parsnips in a single layer and put the dish in the oven until the butter
melts. Stir in the brown sugar and vinegar. Add the parsnips, salt, and
pepper and stir to coat all the pieces evenly. Bake for 20 minutes.
Remove the pan from the oven and stir in the thyme. Continue to bake
until the parsnips are browned and tender when pierced with a fork,
about 10 minutes longer. Makes 4 servings.