Roasted Parsnips and Onions with Sumac and Feta
Sweet roasted parsnips and onions sparkle with sumac’s gentle acidity and feta’s briny richness in this quick and simple winter side dish.
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Serving platter
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Spatula
Ingredients
- 1½ lb. parsnips, peeled and cut crosswise into 1½-in. pieces
- 3 Tbsp. extra-virgin olive oil
- ½ tsp. ground cumin
- ½ tsp. kosher salt
- ½ small red onion, thinly sliced
- 2 Tbsp. fresh lemon juice, plus more to taste
- 1 tsp. ground sumac
- ½ cup (2 oz.) crumbled feta
- 2 Tbsp. finely chopped parsley, for garnish
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