Preheat oven to 425 degrees. Toss the parsnips and pear halves with the olive oil, salt and pepper. Roast them for 15-20 minutes on a baking sheet. Remove when golden brown and fork tender. We sliced the parsnips into 1½” pieces on the bias after they were roasted before serving, but you can serve them whole!
For the balsamic glaze:
In a small sauce pan, heat the balsamic vinegar and whisk in the brown sugar, potato starch and pumpkin pie spice. Bring to a simmer, turn down the heat and allow to reduce for about 10-15 minutes on low heat. When it is done, it will coat the back of a spoon.
*We used brown sugar in this recipe, but feel free to substitute palm sugar, agave, maple or any other sugar substitute.
To serve:
Arrange the warm roasted pears, parsnips and bay greens on a plate. Drizzle with the balsamic glaze and sprinkle with pistachios.
Recipe by Plant Craft at https://www.rachelcarr.com/roasted-pear-parsnip-salad/