Roasted Parsnip and Radish Salad

Roasted Parsnip and Radish Salad

Ingredients:

Preheat your oven to 400°F (200°C). Peel and slice the parsnips into thin rounds. Wash and trim the radishes, then slice them into thin rounds as well.

In a large mixing bowl, toss the parsnips and radishes with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until they are tender and lightly browned.

In a small bowl, mix together 1 tablespoon of honey, 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar. Drizzle this dressing over the roasted vegetables and toss to coat them evenly.

Transfer the roasted parsnips and radishes to a serving dish and sprinkle with 1/4 cup of chopped fresh parsley and 1/4 cup of chopped fresh chives. Serve warm as a side dish or chilled as a salad.

This Roasted Parsnip and Radish Salad is a delicious and colorful addition to any meal. The sweetness of the parsnips and the peppery crunch of the radishes are perfectly balanced by the tangy dressing and fresh herbs. Enjoy!