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Roasted parsnips with walnut vinaigrette
Ingredients
- 1 kilogram 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
Directions
- Preheat oven to 400F. Line two baking sheets with parchment paper.
- 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.
- Meanwhile, in bowl or glass measure, whisk together walnut oil, vinegar, honey, garlic, salt and pepper.
- To serve: arrange parsnips and onions on platter or single baking sheet; drizzle with vinaigrette and top with desired toppings (if using).
