Maple Dijon Roasted Parsnips Pickled Shallots & Fresh Thyme

They are a side, but these parsnips can be a star of any holiday table.

A sweet and savory roasted parsnip dish with caramelized edges, tangy whole-grain mustard vinaigrette and bright pickled shallots. Designed to be served at room temperature.

This recipe, shared by Georgetown's FDZ Hospitality Group's CEO and culinary director Shelby Sewell, celebrates fall and is a step up from more standard green beans or potatoes.

Yield: 10 side portions

Prep: 20 minutes

Roast: 25–35 minutes

INGREDIENTS

Roasted Parsnips

• 3 lbs parsnips, peeled and cut into 3–4-inch batons

• 3 tbsp olive oil

• 3 tbsp pure maple syrup

• 2 tbsp Dijon mustard

• 1 tbsp fresh thyme leaves

• 1 tsp kosher salt, or to taste

• ½ tsp freshly ground black pepper

  
  

Quick-Pickled Shallots

• 2 large shallots, thinly sliced

• ¼ cup champagne vinegar

• 2 tbsp water

• 1 tbsp sugar

• ½ tsp kosher salt

  
  

Whole-Grain Mustard Vinaigrette

• 2 tbsp whole-grain mustard

• 2 tbsp champagne vinegar

• 1 tbsp maple syrup

• ¼ cup extra virgin olive oil

• 1 tsp fresh thyme leaves

• Salt and pepper to taste

  
  

Garnish

• 2 tbsp chopped fresh chives

• Additional thyme leaves

• Flaky sea salt 

• Fresh lemon zest (options)

  
  

PREPARATION

1. Pickle the Shallots

Combine champagne vinegar, water, sugar and salt. Stir until dissolved. Add sliced shallots and let sit for at least 30 minutes. Refrigerate if preparing ahead.

2. Roast the Parsnips

1. Preheat a convection oven to 400°F (425°F conventional).

2. Toss parsnips with olive oil, salt and pepper.

3. Arrange on parchment-lined sheet pans in a single layer, leaving space between pieces.

4. Roast for 20–25 minutes, turning halfway through, until golden brown, caramelized and tender but still holding their shape.

5. Remove from oven and toss with Mape Syrup.Dijon and Thyme.

6. Return to the oven for 10 minutes more.

   
   

3. Prepare the Vinaigrette

Whisk together whole-grain mustard, vinegar, maple syrup and thyme. Slowly incorporate olive oil until emulsified. Season to taste.

4. Assemble

1. Arrange cooled parsnips on a large platter.

2. Lightly drizzle with mustard vinaigrette.

3. Scatter drained pickled shallots over the parsnips.

4. Finish with chives, fresh thyme and flaky sea salt.

   
   

NOTES

• Make ahead: Pickle shallots and prepare vinaigrette up to two days ahead.