Roasted Parsnip & Pecorino with Vidalia Onion-Bacon Vinaigrette

Another good one from the Lemonade cookbook! Handy to keep around for when I have parsnips on hand!

Roasted Parsnip & Pecorino with Vidalia Onion-Bacon Vinaigrette

Yield: 4 cups


  • 2 lbs. Parsnips (about 8 large), peeled, halved lengthwise and sliced
  • 2 TBSP Olive Oil
  • Salt & Pepper
  • 1/2 cup Pecorino cheese, shaved
  • 1/4 cup Parsley, chopped
  • 1.5 strips Smoked Bacon, cooked & chopped
  • 1/4 small Vidalia Onion, diced small
  • 1/4 small Granny Smith apple, diced small
  • 1.5 tsp Honey
  • 1.5 tsp Parsley, chopped
  • 3/4 tsp Sherry Vinegar
  • 1/4 tsp Granulated Garlic
  • Pinch Dry Mustard
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 1 TBSP Olive Oil

Cooking Directions

  1. Preheat oven to 400 degrees.
  2. MAKE THE DRESSING: In a mixing bowl, combine bacon, onion, apple, honey, parsley (1.5 tsp), vinegar, garlic, mustard, salt and pepper. Gently blend with a whisk. Pour in oil all at once and lightly whisk until the ingredients just come together.
  3. Put parsnips on a large baking pan, drizzle with the olive oil (2 TBSP), toss to coat and spread out in a single layer. Season generously with salt and pepper. Roast, shaking the pan from time to time until just tender and slightly browned, 15-20 min. Allow the parsnips to cool to room temperature.
  4. Transfer the cooled parsnips to a mixing bowl. Toss with the vinaigrette, cheese and parsley.

This entry was posted in abundant harvest organics, apple, bacon, dry mustard, garlic, honey, Lemonade cookbook, olive oil, parsley, parsnip, pecorino cheese, pepper, recipe, salt, vidalia onion, vinegar. Bookmark the permalink.

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