Green Beans with Parsnips and Pickled Red Onions


Serve this festive side dish with Pork Roast with Apples and Gremolata as part of your holiday dinner.


  • Coarse salt and ground pepper

  • 1 ½ pounds green beans, trimmed

  • 1 ½ pounds parsnips (4 medium), peeled, cut into ½-by-2-inch sticks

  • ¼ cup extra-virgin olive oil

  • 1 small red onion, halved and very thinly sliced

  • ¼ cup red-wine vinegar

  • 1 tablespoon Dijon mustard


  1. In a large pot of boiling salted water, cook green beans and parsnips until crisp-tender, 8 minutes. Drain; transfer to a large bowl.

  2. In a medium skillet, heat olive oil over medium-high. Add red onion and cook until translucent, 3 minutes. Slowly add vinegar and mustard, season with salt and pepper, and stir to combine. Pour pickled onions and dressing over vegetables and toss well. Serve warm or at room temperature.

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