Roasted Parsnips and Onions with Sumac and Feta

Cut the parsnips into similar-sized pieces for more even roasting. Taste the finished dish before adding salt, since the feta brings plenty.

The Stuff:

• 1½ Pounds parsnips, peeled and cut crosswise into 1½-in. pieces
• 3 Tablespoons extra-virgin olive oil
• ½ Teaspoon ground cumin
• ½ Teaspoon kosher salt
• ½ Small red onion, thinly sliced
• 2 Tablespoons fresh lemon juice, plus more to taste
• 1 Teaspoon Never Not Eating Sumac S&P
• ½ Cup (2 Ounces) crumbled feta
• 2 Tablespoons finely chopped parsley, for garnish

The Method:

1. Position a rack in the centre of the oven and preheat to 375ºF.
2. Line a large rimmed baking sheet with aluminium foil and add the parsnips. Drizzle over the oil, then add the cumin and salt and toss well to coat. Transfer to the oven and roast, stirring occasionally, until the parsnips are beginning to brown and are tender when pierced with a knife, 15–20 minutes. Cool slightly on the baking sheet, then transfer to a large platter.
3. In a small bowl, toss together the onion, lemon juice, and your Never Not Eating Sumac S&P, and spread on top of the parsnips. Top with crumbled feta. Add more lemon juice as needed. Sprinkle parsley to garnish.