Parnsips are like vanilla-scented carrots, but they don’t get near as much play as their orange-tinted brethren. Here the root veggies are roasted with honey and mustard for an intense flavor that may very well steal the show.
- 2 1/2 pounds parsnips, cut into 1-inch chunks (about 8 cups)
- 2 tablespoons sherry vinegar
- 4 teaspoons honey
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons whole-grain mustard
1Heat the oven to 450°F and arrange a rack in the upper third. Place the parsnips on a large baking sheet and toss with the vinegar, honey, and olive oil. Season with salt and pepper.
2Roast until fork tender, about 30 minutes. Remove from the oven, toss with the mustard, and serve.
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