Oven Roasted Warren Pears and Parsnips

Oven Roasted Warren Pears and Parsnips


  • 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


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.
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