Fine Cooking Magazine - November/December 2020

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

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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White Balsamic Vinegar
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Puppypix48 | 12/16/2018
Excellent!

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What We're Cooking Now

Name: Roasted Pears and Parsnips
Yield: 4 servings
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