I have to brag a moment about how amazing my husband is. One night a couple of weeks ago I got close to no sleep between the two babies of ours. My husband came home from work early to take our Firecracker (little man) out of the house. They went to the mall to blow off some energy at the play area and then went to the grocery store. That allowed me to get 2 hours of sleep while Treat (baby boy) napped. He even took over the kitchen that night and prepared dinner!
I was very impressed with the recipes he decided on; he didn’t pick something easy. Our main course was a steak recipe from Bobby Flay’s Grill It! along with a homemade steak sauce. Alongside he’d selected a roasted pears and parsnips recipe with brown butter and hazelnuts.
The brown butter over top the roasted parsnips and the toasted hazelnuts tasted like popcorn! The hazelnuts provided a great crunch alongside the tender sweet pears and peppery parsnips.
We will definitely be making this recipe again. If you’re looking for something new to add to your holiday spread, I encourage you to give this recipe a try.
This recipe makes 2-3 servings.
Roasted Pears and Parsnips
- 1 large parsnip, peeled, cored, and quartered
- 1 Bosc pear, quartered
- 1 – 2 tbsp olive oil
- 1 tbsp butter
- 2 tbsp chopped toasted hazelnuts
- Preheat oven to 400 degrees F.
- Toss the parsnips and pears in olive oil. Season with salt. Place on a rimmed baking sheet in an even layer. Roast 30-40 minutes, until golden and tender.
- In a small skillet over medium-high heat, melt the butter. Swirl the pan until the butter turns brown, but not burnt. Add the hazelnuts to the brown butter. Add to the roasted parsnips and pears and serve immediately.
*This recipe is adapted from Cooking from the Farmers’ Market*
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