Food & Cooking Recipes Quick & Easy Recipes Green Beans with Parsnips and Pickled Red Onions By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 8 Serve this festive side dish with Pork Roast with Apples and Gremolata as part of your holiday dinner. Ingredients 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 Directions In a large pot of boiling salted water, cook green beans and parsnips until crisp-tender, 8 minutes. Drain; transfer to a large bowl. 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. Print