Roasted Parsnips with Mustard Vinaigrette

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

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  • Servings: 4

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  • 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

How to make this recipe

  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.

Contributed By Photo © Fredrika StjÃrne Published February 2012

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