Roasted parsnips with walnut vinaigrette

By Paul Lillakas
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  • 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

Optional toppings:

  • Roasted walnuts
  • Arugula sprouts
  • Torn parsley leaves


  1. Preheat oven to 400F. Line two baking sheets with parchment paper.
  2. 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.
  3. Meanwhile, in bowl or glass measure, whisk together walnut oil, vinegar, honey, garlic, salt and pepper.
  4. To serve: arrange parsnips and onions on platter or single baking sheet; drizzle with vinaigrette and top with desired toppings (if using).


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