Roasted Parsnips with Mint

Ingredients

• 7 tablespoons olive oil extra virgin divided
• 0.5 cup mint leaves fresh finely chopped
• 1  garlic clove minced
• 6  spring onion cut into 3-inch pieces
• 1 teaspoon kosher salt divided
• 2 pounds parsnips 
• 0.3 teaspoon pepper freshly ground
• 3 tablespoons red wine vinegar 
• 2 tablespoons shallots finely chopped

Equipment

• frying pan
• oven
• whisk

Directions

1. Preheat oven to 40
2. Peel parsnips, and cut into 2- to 3-inch-long pieces; cut each lengthwise into 1/3-inch-thick strips.
3. Place in a lightly greased 15- x 10-inch jelly-roll pan; toss with pepper, 2 Tbsp. olive oil, and 1/2 tsp. kosher salt.
4. Bake at 400 for 25 minutes.
5. Add green onions; toss.
6. Bake 10 to 15 more minutes or until parsnips are tender and browned.
7. Transfer to a serving platter.
8. Whisk together mint, next 3 ingredients, and remaining 1/2 tsp. salt until blended. Gradually add remaining 5 Tbsp. olive oil in a slow, steady stream, whisking until smooth. Spoon over vegetables.
9. Serve immediately.
10. Brought to the table by cookbook authors Matt Lee and Ted Lee (The Lee Bros. Simple Fresh Southern cookbook).