By Robert J. Matthews
2 cups grated parsnips 1 cup chopped mixed nuts (walnuts, almonds, and cashews) 1 cup breadcrumbs 1 onion, finely chopped 3 cloves garlic, minced 2 tablespoons olive oil 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 teaspoon salt 1/2 teaspoon black pepper 3 eggs, beaten
Preheat Oven: Preheat your oven to 350°F (175°C).
Sauté Vegetables: In a pan, sauté the chopped onion and minced garlic in olive oil until softened.
Prepare Glaze: In a small bowl, whisk together the balsamic vinegar and maple syrup to create the glaze.
Assemble in Pan: Pour the glaze into the bottom of a greased baking pan. Spoon the parsnip nut mixture on top of the glaze, spreading it evenly.
Bake: Bake in the preheated oven for 40-45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Flip: Allow the nut roast to cool for a few minutes, then carefully flip it onto a serving plate. The glaze will create a delicious, sticky topping.
Serve: Slice and serve your upside-down parsnip nut roast with your favorite sides.