I love roasted veggies, and not just on Thanksgiving, but any time of the year! It’s another cold day in Iowa so I thought I would make a warm winter dish. As I was coming up with this recipe, I thought that I would try something that I have never done or even ate before! And that is Parsnips.
I’ve heard a lot about Parsnips, and I’ve seen a lot of cooking shows on Food Network that have used them in various dishes. But I have never actually ate a Parsnip before. So since I am an adventurous cook and eater I thought that I would give it a try. I can happily report that Parsnips are one of my new favorite veggies!
Balsamic Roasted Winter Chicken & Veggies Dinner
4 Chicken Breasts
2 Medium Sized Sweet Potatoes, cut into chunks
1 Yellow Onion, cut into chunks
2 to 3 Parsnips, peeled and cut into chunks
1 to 2 Beets, cut into chunks
Handful of Thyme
Handful of Rosemary
1 Cup Chicken Broth
2 tbsp. Balsamic Vinegar
Dash of Salt & Pepper
Preheat the oven to 400 F.
Cut all the veggies and place into a roasting pan. Add the chicken broth, balsamic vinegar, thyme, rosemary, salt, and pepper. Toss to combine.
Place the chicken on top of the veggies. Roast the chicken and veggies for about 45 to 5o min.