Roasted Parsnips and Onions with Sumac and Feta | Saveur
Sweet roasted parsnips and onions sparkle with sumac’s gentle acidity and feta’s briny richness in this quick and simple winter side dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
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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