To me, the beautiful thing about winter is the abundance of root vegetables. In this recipe, I’m highlighting one of my favorite roots that’s often underused: parsnips.
Parsnips share some characteristics with carrots, but are also related to the parsley family. The roots have been eaten since antiquity and were often used as a sweetener before cane sugar was introduced to Europe. Like any root vegetable, the flavor can vary based on how and where they’re grown, so if you find parsnips that roast up super sweet and tender with little work, you know you have good ones.
In this recipe, I’ve glammed up parsnips with chimichurri and caramelized mandarin oranges, perfect to serve as a bright, comforting side dish with your holiday meal. Plus an added bonus: it's entirely gluten-free, vegan and free from most allergies, so everyone can enjoy!
Preheat oven to 375°F.
In a large mixing bowl, toss parsnips with oil and honey and season with salt and pepper to taste. Transfer to a lipped baking sheet and roast until nicely charred and tender, 15 to 20 minutes. Let parsnips rest for 5 minutes.
In a small sauté pan over medium-high heat, heat oil. Add mandarin oranges and cook for 2 minutes; flip and cook for 2 minutes more until slightly caramelized on the outside. Set aside.
In a medium mixing bowl, add all ingredients; stir to combine and season with salt and pepper. Set aside.
Toss roasted parsnips and caramelized mandarin oranges in bowl with chimichurri. Serve warm or at room temperature.