Roasted Parsnips with Mustard Vinaigrette

• 2 pounds parsnipspeeled, halved lengthwise and sliced crosswise on the diagonal 1/2 inch thick
• 2/3 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 2 tablespoons sherry vinegar
• 1 tablespoon whole-grain mustard
• 1/2 teaspoon sugar
• 1 tablespoon chopped parsley leaves

1. Preheat the oven to 425.
2. In a large bowl, toss the parsnips with 1/3 cup of the olive oil and season with salt and pepper.
3. Spread the parsnips on a large baking sheet in an even layer and roast for 30 minutes, until caramelized.
4. In a small bowl, whisk the vinegar, mustard and sugar with the remaining 1/3 cup of olive oil until blended.
5. Stir in the parsley, season with salt and pepper and pass the vinaigrette alongside the roasted parsnips.

extravirgin olive oil, salt, sherry vinegar, wholegrain mustard, sugar, parsley

Taken from www.foodandwine.com/recipes/roasted-parsnips-mustard-vinaigrette (may not work)