2 1/2 pounds parsnips, cut into 1-inch chunks (about 8 cups)2 tablespoons sherry vinegar4 teaspoons honey1 tablespoon olive oilKosher saltFreshly ground black pepper
3 tablespoons whole-grain mustard
Heat the oven to 450°F and arrange a rack in the upper third. Place the parsnips on a large baking sheet and toss with the vinegar, honey, and olive oil. Season with salt and pepper.
Roast until fork tender, about 30 minutes. Remove from the oven, toss with the mustard, and serve.
From CHOW
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This recipe was most recently featured in
Boston Organics Newsletter No. 03 of 2012.