Roasted parsnip, pear, blue cheese and walnuts

This roasted parsnip recipe is taken to new heights with the addition of pear, blue cheese and walnuts

By Nici Wickes
  • 50 mins cooking
  • Serves 2
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  • 3-4 parsnips, peeled and sliced lengthwise
  • 2 beurré bosc pears, quartered and cored
  • 2 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 cup walnut halves
  • 1 tablespoon honey
  • 75 gram blue cheese


  • 1
    Preheat oven to 180°C. Line an oven tray with baking paper.
  • 2
    Scatter the parsnips and pears on the lined tray, then toss with olive oil and salt. Bake for 30 minutes until the parsnips are golden and cooked through, and the pears are softened.
  • 3
    Add the walnuts, drizzle over the honey and toss. Cook for a further 15 minutes. Add the chunks of blue cheese in the last 5 minutes of cooking. Serve warm.


-Serves 2 as a side dish. - Use potatoes or carrots in place of parsnips, and hazelnuts instead of walnuts.

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