Roasted Parsnip and Radish Salad
Ingredients:
- 3 large parsnips
- 1 bunch of radishes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
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!