Parsley and Roasted Parsnip Salad

This salad is a great way to use up leftover roasted parsnips. The sweetness of the parsnips pairs well with the bitterness of the parsley and the acidity of the lemon juice. The honey adds a touch of sweetness to balance out the flavors.

Parsnips have been cultivated for centuries, and they were once a staple food in Europe. However, they fell out of favor in the 19th century, as potatoes became more popular. In recent years, parsnips have made a comeback, as people have rediscovered their sweet, nutty flavor. This salad is a great way to enjoy parsnips and all of their nutritional benefits.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound parsnips, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped red onion
• 2 tablespoons lemon juice
• 1 tablespoon honey

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss parsnips with olive oil, salt, and pepper.
3. Spread parsnips on a baking sheet and roast for 20 minutes, or until tender and browned.
4. Let parsnips cool slightly.
5. In a large bowl, combine parsnips, parsley, red onion, lemon juice, and honey.
6. Toss to coat.
7. Serve immediately.

Why It Works

• Roasting the parsnips brings out their natural sweetness and caramelizes them slightly.
• The parsley adds a bright, herbaceous flavor to the salad.
• The red onion adds a bit of crunch and spice.
• The lemon juice adds a touch of acidity to balance out the sweetness of the parsnips and honey.
• The honey adds a touch of sweetness to the salad and helps to bind the ingredients together.