roasted carrot and parsnip
Photo: ThinkStock

Serves 8


  • 1 cup pearl onions (about ¼ pound), preferably red, peeled
  • 4 carrots, halved lengthwise and cut into ¾-inch chunks
  • 4 parsnips, halved lengthwise and cut into ¾-inch chunks
  • 5½ Tbsp. extra-virgin olive oil, divided
  • 1½ tsp. kosher salt, divided
  • 1 tsp. dried thyme
  • ½ tsp. ground black pepper, divided
  • 2 Tbsp. apple cider vinegar
  • 2 tsp. honey
  • 1 (5-ounce) bag baby arugula
  • 2 ripe but firm pears, cored and sliced
  • ½ cup toasted walnuts


Active time: 20 minutes
Total time: 1 hour

Preheat oven to 375°. In a large bowl, toss onions, carrots, and parsnips with 1½ Tbsp. oil, 1 tsp. salt, thyme, and ¼ tsp. pepper. Transfer vegetables to a large rimmed baking sheet and roast, stirring occasionally, until tender and golden brown, about 40 minutes; set aside to let cool until just warm.

Meanwhile, in a large bowl, whisk together vinegar, honey, and remaining ½ tsp. salt and ¼ tsp. pepper. While continuing to whisk constantly, drizzle in remaining ¼ cup oil; set dressing aside.

Toss arugula, pears, and roasted vegetables in bowl with reserved dressing. Transfer to plates, garnish with walnuts, and serve.


Next Story