Ingredients:
4 large parsnips, peeled
2 medium Bosc pears
1 tablespoon olive oil
1 teaspoon fresh thyme leaves, or ½ teaspoon dried, plus 1-2 sprigs for garnish (optional)
Sea salt and freshly ground pepper
Directions:
1. Preheat oven to 425 degrees F.
2. Cut parsnips in half crosswise at the point where the thicker top becomes narrow and skinny. If the tails are especially thin, toss them on a baking sheet as is. Otherwise, halve them lengthwise. Slice the thicker parts in half, quarters, or eighths, depending on their width. You are aiming for all the pieces to be relatively uniform. Stand the pears up and slice them in half from top to bottom, leaving the stem intact. Now stand each half up and slice vertically again creating 4, thick, flat slices of pear (not quarters). Add to the parsnips on the baking sheet.
3. Drizzle with the olive oil, sprinkle with the thyme, ¼ teaspoon sea salt, and 1/8 teaspoon freshly ground pepper. Rub seasonings in with your fingers and spread pieces out so they do not touch.
4. Roast for 25-30 minutes, until golden brown and caramelized, turning once with a spatula. Garnish with whole thyme sprigs if so desired.
Serves 4