- 1-1/2 lb. parsnips, peeled, and cut lengthwise
- 2 firm pears, trimmed, cored, and cut into quarters
- 2 Tbsp. extra-virgin olive oil
- Kosher salt
- 1 Tbsp. lemons juice
- 1 Tbsp. chopped chives
MethodHeat oven to 425°F. Toss the parsnips and pears with the oil, and 1-1/2 tsp. salt.
On a sheet pan lined with parchment, roast the pears and the parsnips in the oven until tender and browned, about 20-25 minutes.
Dress with the lemon juice and chives.
Garnish with pomegranates.