INGREDIENTS
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


METHOD
Heat 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