This quick and easy side dish has just the right amount of sweet and savoriness.
Heat oven to 425°F. Toss the parsnips and apples with the oil, paprika, and one and a half teaspoons kosher salt.
Roast the vegetables in the oven until tender and browned, about 25 minutes.
Toss with the vinegar and dill.
Can be made a day ahead of time and reheated before serving.
Notes:
Can be doubled.
Description:
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