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Recipe

Roasted Pears and Parsnips

Featured in our 2017 Thanksgiving Guide
Scott Phillips

Servings: 4

Roasting pears with earthy parsnips plays up the root vegetable’s natural sweetness. This simple side dish is perfect paired with seared pork chops.

Ingredients

  • 1-1/2 lb. parsnips, trimmed, cored, and cut into 1-inch pieces
  • 2 firm pears, trimmed, cored, and cut into 1-inch pieces
  • 2 Tbs. extra-virgin olive oil
  • 1/2 tsp. smoked paprika
  • Kosher salt
  • 1 Tbs. white balsamic vinegar
  • 1 Tbs. chopped fresh dill

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 70
      Fat (g): 7
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 0
      Sodium (mg): 440
      Carbohydrates (g): 41
      Fiber (g): 10
      Protein (g): 2

Preparation

  • Heat oven to 425°F. Toss the parsnips and pears with the oil, paprika, and 1-1/2 tsp. salt.
  • Roast the vegetables in the oven until tender and browned, about 25 minutes.
  • Toss with the vinegar and dill.

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