4 of parsnips, peeled and cut into 1 /2-inch pieces
2 tablespoons of vegetable oil
1 teaspoon of red pepper flakes
1 teaspoon of ground ginger
¼ cup of brown sugar
1 lemon of lemon juice
Steps
Preheat the oven to 400 degrees.
Place the pears on a sheet pan. Toss them with one tablespoon of oil and spread in a single layer. Set aside for a moment.
Place the parsnips on another sheet pan and spread in a single layer. Toss them with the remaining tablespoon of oil, red pepper flakes, ginger and brown sugar.
Transfer the pans to the oven. Roast until the vegetables are soft, approximately 15 minutes for the pears and 30 minutes for the parsnips.
Transfer the pears and parsnips to one bowl. Toss with the lemon and serve.
