Roasted Parsnips and Radishes
Roasting brings out the natural sweetness of root vegetables, as you’ll discover with this easy side dish that pairs parsnips and red radishes. A bit of honey helps them to caramelize beautifully in the hot oven. There’s no need to peel the parsnips—just give them a good scrub with a vegetable brush. Serve alongside glazed ham for Easter dinner or with roast chicken for a weeknight meal.
- 1 lb. (500 g) parsnips, halved lengthwise
- 1 lb. (500 g) radishes, with tops left intact
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 Tbs. honey, plus more to taste (optional)
- 6 fresh thyme sprigs
Position a rack in the upper third of an oven and preheat to 425°F (220°C).
In a large bowl, toss together the parsnips, radishes and olive oil, and season with salt and pepper. Transfer the vegetables to a baking sheet and spread in a single layer. Roast until the vegetables start to char and soften, about 10 minutes. Drizzle the honey over the vegetables and scatter the thyme sprigs on top. Continue roasting until the vegetables are fork-tender and caramelized, about 10 minutes more.
Discard the thyme sprigs. Transfer the parsnips and radishes to a platter and drizzle with more honey, if desired. Serve immediately. Serves 4.
Williams Sonoma Test Kitchen