To those of who have made the commitment to eating healthier in 2018 or started the Whole30 diet this month - my hats off to you. Even though I haven't jumped on the Whole30 bandwagon, I did do a little research into the program. The idea of avoiding dairy, legumes, sugar, junk food, grains and alcohol for 30 days is very appealing - I'm just not sure how realistic that is for my me.
As I researched the Whole30 program, I started to realize that a lot of the food that I already prepare, falls within the parameters of this diet. Turns out, I've been making yummy Whole30 approved food for years and I didn't even realize it.
If you happen to be participating in the Whole30 program this month - or even if your not - you will want to try these Roasted Pears and Parsnips. This is exactly what your dinner plate has been missing. This naturally sweet side dish is the perfect compliment to chicken, fish, beef or pork.
Pan Roasted Parsnips and Pears
2 cups peeled parsnips, cut into 1/2" pieces
3 Tablespoons water
1 Tablespoon olive oil
1 1/2 cups red Anjou Pears, chopped (any pear will do)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 Tablespoon grainy mustard
2 teaspoon apple cider vinegar
Bring parsnips and water to a simmer in a skillet. Cover and cook 2 minutes until water evaporates.
Uncover, stir in oil, pears, thyme and salt. Cook 3 minutes until parsnips are browned and tender.
Remove from heat. Stir in mustard and vinegar.
Serve with beef, chicken, pork, fish, anything really.
I love this dish but I'm going to be honest with you, my family does NOT share my love of roasted parsnips. For the life of me, I cannot understand why in the world they don't appreciate the delicate sweetness of a perfectly roasted parsnip. There's just no accounting for good taste. LOL
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