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Roasted Parsnips with Mustard Vinaigrette

Â© Fredrika StjÃ¤rne

Roasted Parsnips with Mustard Vinaigrette

Contributed by Rachel Soszynski

ACTIVE: 15 MIN
TOTAL TIME: 45 MIN
SERVINGS: 4

•BASIC-EASY
•FAST
•VEGETARIAN

Roasting the parsnips makes them sweet. This hearty side dish is great served alongside pan-roasted or grilled steak.

Plus: More Vegetable Recipes and Tips

2 pounds parsnips—peeled, halved lengthwise and sliced crosswise on the diagonal 1/2 inch thick
2/3 cup extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons sherry vinegar
1 tablespoon whole-grain mustard
1/2 teaspoon sugar
1 tablespoon chopped parsley leaves

Preheat the oven to 425°. In a large bowl, toss the parsnips with 1/3 cup of the olive oil and season with salt and pepper. Spread the parsnips on a large baking sheet in an even layer and roast for 30 minutes, until caramelized.
In a small bowl, whisk the vinegar, mustard and sugar with the remaining 1/3 cup of olive oil until blended. Stir in the parsley, season with salt and pepper and pass the vinaigrette alongside the roasted parsnips.

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