Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds parsnips , cut into 1-inch chunks (about 8 cups)

  2. 2 tablespoons sherry vinegar

  3. 4 teaspoons honey

  4. 1 tablespoon olive oil

  5. 3 tablespoons whole-grain mustard

Instructions Jump to Ingredients ↑

  1. Heat the oven to 450°F and arrange a rack in the upper third. Place parsnips on a large baking sheet and toss with vinegar, honey, and olive oil. Season with salt and freshly ground black pepper. Roast until fork tender, about 30 minutes. Remove from oven, toss with mustard, and serve.


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