Crispy Parsnips with Honey Vinegar Almonds
Sometimes a recipe gets into my head and I just can't stop thinking about it, and these Crispy Parsnips with Honey Vinegar Almonds are exactly that. The whole recipe tastes like fall, and the olive-oil-coated sage on the top gives it a delightful, grounding and comforting crunch.
Ingredients
- 3-6 large parsnips 1 pound
- Extra-virgin olive oil
- Diamond Crystal kosher salt
- 1/4 cup raw almonds sliced
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 1/2 cup fresh sage leaves
Instructions
- Position a rack to the center of the oven and preheat to 450°F.
- Halve the parsnips lengthwise and slice them on a sharp diagonal.
- Add them to an unlined baking sheet, drizzle with up to 2 tablespoons of olive oil and season with half a teaspoon of kosher salt.
- Roast the parsnips for 18-10 minutes or until very golden on the bottom.
- While the parsnips are roasting, whisk together the honey, vinegar and a quarter teaspoon of salt. Add the almonds and mix.
- Toss the sage leaves in a drizzle of olive oil, making sure to use enough to fully coat them. Season with a pinch of salt.
- When the parsnips are out of the oven, push them to one side of the baking sheet. Spoon over the honey almonds and mix. Add the sage leaves to the other side of the baking sheet.
- Roast another 7-8 minutes or until the sage leaves are nice and crisp.
- To serve, mix everything together, then transfer to a serving dish.