Tomato Parsnips Salad

Difficulty: Simple
Serves: 4

  • 1 lb Cameo® Cherry Tomatoes, cut in half
  • 2 lbs peeled and diced parsnips; core removed for the big ones (red or yellow beets, celery root, squash or brussels sprouts are a perfect addiction to this recipe)
  • ½ cup honey
  • ¼ cup butter
  • 1 tsp cracked black pepper
  • 1 tsp sea salt
  • 1 sprig fresh rosemary

Baked and caramelized veggies are a favorite during the chilly winter months! Caramelized root vegetables, Cameo® Cherry Tomatoes and parsnips are fantastic because they are naturally sweet and act perfectly as a sponge for honey and butter!


  1. Melt butter in a pot until the foam rises, remove the foam by skimming and then cook the butter for another 5 minutes until it turns nutty and brown – be careful not to burn!
  2. Toss all the ingredients together and bake in a pre-heated 375 degree oven for 30 minutes on a greased or lined baking tray.
  3. Makes for a perfect side dish for any family style holiday dinner.