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Author Notes: I adore roasted parsnips. They're a little peppery, a little nutty, and go perfectly with sweet apples and spicy chorizo. Vegetarians can skip the chorizo and add some paprika to the apple sauce. I'll eat this as a side or by itself topped with some crumbled goat cheese. —Lily Hughes
- 2 pounds parsnips
- 2 shallots
- 2 apples (gala or another sweet variety)
- 6 ounces chorizo
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 3 tablespoons apple cider vinegar
- 1 pinch chili flakes
- salt & pepper
- Preheat the oven to 400F. Wash and chop the parsnips into 2" sticks. Toss in a baking tray with the maple syrup, 2 tbsps olive oil, chili flakes, salt and pepper. Roast in the oven until tender (approx. 50 minutes), stirring half way through.
- Peel and dice the apples, shallots, and chorizo. In a saucepan on a medium heat, sauté the shallots in olive oil for 3 - 4 minutes, add the chorizo and the apple. Cook for another 4 - 6 minutes. Add the apple cider vinegar and turn up the heat. When the apples start turning soft and the liquid has reduced, remove from the heat.
- In a serving dish, mix the shallot, apple, chorizo sauce with the parsnips. Season with salt and pepper to taste.
- This recipe was entered in the contest for Your Best Savory Apples