Roasted Parsnips with Mustard Vinaigrette

• Recipe by Rachel Soszynski

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

Ingredients

1. 2 pounds parsnips—peeled, halved lengthwise and sliced crosswise on the diagonal 1/2 inch thick
2. 2/3 cup extra-virgin olive oil
3. Salt and freshly ground pepper
4. 2 tablespoons sherry vinegar
5. 1 tablespoon whole-grain mustard
6. 1/2 teaspoon sugar
7. 1 tablespoon chopped parsley leaves

Directions

1. 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.
2. 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.