1 kilogram parsnips, halved or quartered (depending on thickness)
1 red onion, cut into wedges
2 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon pepper
For the Walnut Oil Vinaigrette:
1/4 cup walnut oil
1 1/2 tablespoons white wine vinegar
2 teaspoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Torn parsley leaves
Preheat oven to 400F. Line two baking sheets with parchment paper.
On prepared baking sheets, drizzle parsnips and onion with oil; sprinkle with salt and pepper. Toss to coat and arrange in single layer. Roast until parsnips are browned and tender, about 25-30 minutes.
Meanwhile, in bowl or glass measure, whisk together walnut oil, vinegar, honey, garlic, salt and pepper.
To serve: arrange parsnips and onions on platter or single baking sheet; drizzle with vinaigrette and top with desired toppings (if using).