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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