Fresh Ricotta with Roasted Parsnips and Apple

1. 1

   Preheat the oven to 425 F. Arrange the parsnips and onion in a roasting pan or baking dish.

2. 2

   Drizzle with the olive oil and sprinkle with salt and pepper.

3. 3

   Shake the pan to coat everything evenly.

4. 4

   Roast the vegetables for 10 minutes, then remove pan from the oven.

5. 5

   Shake the pan, and add the apple chunks on top of the partially roasted vegetables.

6. 6

   Put the pan back into the oven.

7. 7

   Roast the apples with the vegetables until the parsnips are tender, about 10 minutes more.

8. 8

   To serve: Arrange the arugula, ricotta, roasted fruit and vegetables, and bread on a platter.

9. 9

   Serve as an appetizer or light dinner!

* Per serving · 4 servings · Values may vary.

No additional tips available.