Ingredients

• 1-1/2 lb. parsnips, peeled, and cut lengthwise
• 2 firm Warren pears, trimmed, cored, and cut into quarters
• 2 Tbsp. extra-virgin olive oil
• Kosher salt
• 1 Tbsp. lemons juice
• 1 Tbsp. chopped chives
• 1/3 Cup Pomegranate arils

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.