Roasted Parsnips and Pears - A fall-inspired side dish with roasted parsnips, pears, thyme and an apple cider vinegar vinaigrette.
Have you tried parsnips? Often overlooked, parsnips are similar to carrots, but offer an extra sweetness.
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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.
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.
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!
Roasted Parsnips and Pears: Tips, Tricks and Tools
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.
Did you enjoy these Roasted Parsnips and Pears as much as we do?
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"All we have to decide is what to do with the time that is given to us." - Gandalf
Roasted Pears and Parsnips
- 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
- 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!
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