Serves 4, can be doubled
1-1/2 pounds parsnips, trimmed, cored, and cut into 1-inch pieces
2 Granny Smith apples, trimmed, cored, and cut into 1-inch pieces
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1 tablespoons balsamic vinegar
1 tablespoon chopped fresh dill or 2 teaspoons dried
Heat oven to 425°F. Toss the parsnips and apples with the oil, paprika, and 1-1/2 teaspoon 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.