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Roasted Pears and Parsnips


Serves 4

  • by from Fine Cooking
    Issue 131

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

  • 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

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.

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

Photo: Scott Phillips

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