Pears + Parsnips
What a weekend we had! I'll take all the sunny days I can get before the gray of winter sets in.
Our normal CSA is gone from the Farmer's Market these days (to return again in the summer), but there are still delicious offerings on hand and several other great farms representing.
We love to split a cup of Hex Ferments kombucha and indulge in a sweet (or savory) treat from Harmony Bakery. B'more Dills Fresh Pickles are thebomb.com, the Farm to Face Falafel wraps (try yours in a collard) are mouth-wateringly awesome, and the it's nearly impossible to walk by the folks from Locust Point Flowers!
When it's in season, clean, and locally available, we get most of our produce from the Farmer's Market. Otherwise, we generally get it at our local Whole Foods. These ingredients were sourced from both!
And there really is nothing quite like roasted root vegetables, especially when they're in their prime! This week's recipe is a winner, especially great for those who haven't tried parsnips (I hadn't until a couple years ago), which, it turns out, are super delicious. (Particularly when paired with pears and walnuts!)
As the weather turns colder, warm up - and get grounded - with some roasted roots. Comfort food for real:
3 pears, diced
3 parsnips, peeled and roughly sliced
3 carrots, roughly sliced
1 red onion, roughly chopped
2/3 cups walnuts, roughly chopped
1 tbsp dried parsley
1 tbsp dried basil
1 tsp smoked paprika
1 drop rosemary essential oil or 1/2 tsp of the dried variety
1 tsp sea salt
1/2 tsp freshly ground black pepper
2 tablespoons EVOO
- Preheat oven to 400F
- Add all ingredients to large bowl and toss to combine thoroughly
- Spread mixture over parchment-lined baking sheet
- Bake for 30 minutes