By Kelli of Corner Kitchen

This year I’m swapping out our usual (and somewhat boring) side of carrots for Cider Glazed Parsnips.  If you’re not familiar with parsnips, they’re a long, ivory-colored winter root vegetable.  Think of them as the carrot’s pale, sweeter & slightly earthier tasting cousin.

This recipe is just delicious and comes together in under 30 minutes…

And, if your dinner prep is a little too chaotic on Thanksgiving day, make the parsnips ahead of time and reheat before serving.

The addition of fresh thyme offers a wonderful savory compliment to these subtly sweet and buttery parsnips.  The flavors in this dish scream autumn, making it a perfect addition to your Thanksgiving table.

Cider Glazed Parsnips

Serves 4-6
2 lbs. parsnips, peeled & cut on the bias into 1/4-inch slices
2 tablespoons butter
1 cup apple cider
1 teaspoon apple cider vinegar
2 tablespoons honey
3 tablespoons fresh thyme
salt
fresh ground pepper

Heat the butter in a large saute pan over medium heat.  Add the parsnips and season lightly with salt and pepper.  Cook, stirring occasionally, until slightly tender, about 5 minutes.  Stir in the apple cider, apple cider vinegar, honey and thyme.  Cook until the liquid has reduced to a glaze, about 15 minutes.  Stir so that parsnips are fully coated.

Season to taste with salt and pepper.  Serve immediately.