Crunchy, juicy, and sweet. Try adding pears to a salad this week! Cut into wedges or cubes they would make a great addition to this week’s salad. For dressing, try mixing a tablespoon of balsamic vinegar with a little bit of Dijon mustard and about an eighth cup of maple syrup. Mix together with a wire whisk and beat in an eighth cup of olive or avocado oil. I would probably double the recipe if serving more than 3 people. Can also be topped with gorgonzola, feta, or goat cheese and pecans (or walnuts).
Parsnips have an almost peppery sweet flavor to them that comes out nicely when roasted. They make a great addition/alternative to the more traditional baked or sautéed root vegetable.
Try these diced into bite size chunks or julienned, drizzled with olive oil and tossed in a bowl with a little salt and cayenne (or other spices). Bake on bottom rack at 450° for 20-30 minutes, stirring occasionally, until edges are browned and crispy.
Featured Recipe: Roasted Potatoes, Carrots, Parsnips, and Broccoli
Prep time: 20, Cook time: 40, Ready in 60 minutes. Serves 6.
1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Broccoli cut into 1 1/2-inch thick pieces
4 cups potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about 1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
1 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees F.
- Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
- Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
Recipe adapted from: giadzy.com