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Home » Side Dishes

Published: Oct 19, 2018 · Modified: May 4, 2020 by Libby Bloom · This post may contain affiliate links · Leave a Comment · 790 words. · About 4 minutes to read this article.

Roasted Pear & Parsnips Recipe

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Roasted Parsnips and Pears - A fall-inspired side dish with roasted parsnips, pears, thyme and an apple cider vinegar vinaigrette. 

parsnips recipe

Have you tried parsnips? Often overlooked, parsnips are similar to carrots, but offer an extra sweetness.

Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

parsnips recipe

Look for parsnips that are smaller in size. As the larger ones can be tough and woody. I usually leave the peelings on, but make sure to give them a good scrub. Parsnips are also high in fiber - which is great for digestion! 

These Roasted Parsnips and Pears make for a simple and flavorful side dish. Fall produce, fresh thyme and a flavorful zing from the apple cider vinaigrette. 

  • parsnips recipe
  • parsnips recipe
  • parsnips recipe

Ready to make this simple side dish of Roasted Parsnips and Pears? Let’s do it!

1 - Preheat oven to 400 degrees F. Wash and slice the parsnips. If the parsnips are tender, leave the peel on, if the peeling seems tough you can peel them. Slice the pears. 

2 - Toss parsnips and pears with olive oil, thyme, salt and pepper. Spread out on a lined baking sheet and roast until the parsnips are fork tender, about 30 minutes. 

3 - Prepare the vinaigrette while the parsnips and pears roast. Combine all dressing ingredients in a mason jar or small bowl and shake or whisk until combined.

4 - Serve. Pour the dressing over the roasted parsnips and pears, garnish with fresh thyme. Enjoy!

parsnips recipe

Roasted Parsnips and Pears: Tips, Tricks and Tools

This simple recipe requires just a few tools including a baking sheet and silicone baking mat, quality knife and cutting board. 

Make it a balanced meal. These Roasted Parsnips and Pears make for a great side dish to be paired with most animal proteins (chicken, fish, beef, etc.). But this dish goes especially well with pork. Serve with a protein and side salad. Or add chickpeas, tofu and spinach for a delicious vegetarian meal!

We hope you love this simple Roasted Parsnips and Pears recipe!

It’s quick, nutrient-dense and the perfect simple side dish. 

Love this simple vegetable-based side dish recipe? Check out our other delicious Seasonal Side Dish Recipes like this Harissa Roasted Carrots with Dukkah or our Ginger Miso Roasted Eggplant.

Did you enjoy these Roasted Parsnips and Pears as much as we do?

Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this Roasted Parsnips and Pears for later by pinning it to your Side Dish Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Roasted Parsnips and Pears creations!

"All we have to decide is what to do with the time that is given to us." - Gandalf

📖 Recipe

parsnips recipe

Roasted Pears and Parsnips

Roasted Parsnips and Pears - A fall-inspired side dish with roasted parsnips, pears, thyme and an apple cider vinegar vinaigrette.
4 from 1 vote
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 4 servings
Author: The Crooked Carrot

Ingredients

  • 1 tablespoon olive oil
  • 3-4 parsnips peeled and cut into 2-inch chunks
  • 3 pears cut into 2-inch chunks
  • 2 tablespoon fresh thyme
  • salt + pepper to taste

Dressing | 5-minute apple cider vinegar

  • ¼ cup apple cider vinegar ideally with "the mother" and unfiltered - for beneficial bacteria
  • 1 tablespoon dijon mustard
  • ½ teaspoon fresh thyme
  • ¼ teaspoon salt
  • pepper to taste
  • ¼ cup olive oil
US Customary - Metric

Instructions

  • Preheat: Set oven to 400 degrees F.
  • Bake: Toss parsnips and pears with olive oil, thyme, salt and pepper. Spread out on a lined baking sheet and roast for ~30 minutes or until parsnips are fork-tender.
  • Dressing: While the parsnips and pears roast, prepare dressing by combining all dressing ingredients in a jar or bowl and shake or whisk until combined.
  • Combine: Pour dressing over roasted pears and parsnips, garnish with additional thyme and enjoy!

Equipment

  • 8-oz Mason Jars
  • Mixing Bowls
  • Whisk
  • Baking Sheet
  • Silicone Baking Mats

Notes

LEFTOVERS/STORAGE: Store in an airtight container in the fridge for 4-6 days. Reheat in the microwave or oven. 
NUTRITION NOTES: These parsnips and pears are a great vegetable-based side dish. They are a good source of fiber and vitamin C. Pair with a lean protein and green salad for a balanced meal. 
SERVING SUGGESTIONS: These Roasted Parsnips and Pears make for a great side dish to be paired with most animal proteins (chicken, fish, beef, etc.). But this dish goes especially well with pork. Serve with a protein and side salad. Or add chickpeas and spinach for a delicious vegetarian meal!

Nutrition

Carbohydrates: 43g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 202mg | Potassium: 623mg | Fiber: 10g | Sugar: 19g | Vitamin A: 200IU | Vitamin C: 32mg | Calcium: 68mg | Iron: 2mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

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About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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Hey, I'm Libby!

Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

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The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


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