Roasted parsnips with walnut vinaigrette
Prep
15 min
Total
30 min
Makes
8 servings
Paul Lillakas shares this tasty + savory side dish recipe—perfect for winter get-togethers.
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Ingredients
1 kg
halved or quartered Parsnips
1
cut into wedges Red onion
2 tbsp
Canola oil
1/2 tsp
Salt
1/2 tsp
Pepper
Walnut Oil Vinaigrette
1/4 cup
Walnut oil
1 1/2 tbsp
White wine vinegar
2 tsp
Honey
1 tsp
Dijon mustard
1 clove
minced Garlic
1/4 tsp
Salt
1/4 tsp
Pepper
Optional toppings
Roasted walnuts
Arugula sprouts
Parsley leaves
Instructions
1) Preheat oven to 400F. Line 2 baking sheets with parchment paper.
2) On prepared baking sheets, drizzle parsnips and onion with oil; sprinkle with salt and pepper. Toss to coat and arrange in single layer. Roast until parsnips are browned and tender, about 25-30 minutes.
3) Meanwhile, in bowl or glass measure, whisk together walnut oil, vinegar, honey, garlic, salt and pepper.
4) To serve: arrange parsnips and onions on platter or single baking sheet; drizzle with vinaigrette and top with desired toppings (if using).