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Roasted Parsnips with Mustard Vinaigrette
© Fredrika Stjärne

Roasted Parsnips with Mustard Vinaigrette

  • ACTIVE: 15 MIN
  • FAST

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

  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
  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.