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Recipe

Roasted Pears and Parsnips

By Ronne Day October/November 2014 Issue
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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