|6||tablespoons olive oil|
|1||teaspoon kosher salt|
|1/4||teaspoon black pepper|
|1||bunch scallions, white and green parts cut into 3-inch lengths|
|3||tablespoons red wine vinegar|
|1||shallot, finely chopped|
|1||clove garlic, finely chopped|
|1/2||cup finely chopped fresh mint|
2. Cut the parsnips into 3-inch logs. Slice each log lengthwise into 1/3-inch-thick sticks. Set the pieces on the baking sheet. Add 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and the pepper. Toss well and spread out the parsnips.
3. Roast the parsnips, turning occasionally, for 30 minutes. Add the scallions and continue roasting for 15 minutes or until both parsnips and scallions are nicely browned and cooked through. (Total roasting time is 45 minutes.)
4. Meanwhile, make the dressing: In a bowl, whisk the vinegar, shallot, garlic, remaining 1/2 teaspoon salt, and the mint. Gradually whisk in the remaining 4 tablespoons olive oil.
5. Transfer the roasted vegetables to a serving platter, spoon the dressing over them. Adapted from “Simple Fresh Southern’’