ROASTED PARSNIPS WITH WALNUT VINAIGRETTE

Hands on time: 15 minutes
Total Time: 30 minutes
Makes: 8 servings

Tip: If you can’t find walnut oil, use canola or vegetable oil.

WHAT YOU NEED:

• 1 kg parsnips, halved or quartered (depending on thickness)
• 1 red onion, cut into wedges
• 2 tablespoons canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

For the Walnut Oil Vinaigrette

• 1/4 cup walnut oil
• 1 1/2 tablespoons white wine vinegar
• 2 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Optional Toppings

• Roasted walnuts
• Arugula sprouts
• Torn parsley leaves

WHAT YOU DO:

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).