Prep
15 min
Total
30 min
Makes
8 servings
INGREDIENTS
- 1 kg halved or quartered Parsnips
- 1 cut into wedges Red onion
- 2 tbsp Canola oil
- 1/2 tsp Salt
- 1/2 tsp Pepper
Walnut Oil Vinaigrette
- 1/4 cup Walnut oil
- 1 1/2 tbsp White wine vinegar
- 2 tsp Honey
- 1 tsp Dijon mustard
- 1 clove minced Garlic
- 1/4 tsp Salt
- 1/4 tsp Pepper
Optional toppings
METHOD
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).