Tuscan Roasted Parsnip Orzo Salad | With Creamy Goat Cheese and Toasted Walnuts

Preheat the oven to 200 °C and line a baking sheet with parchment paper. Peel the parsnips and cut them into bite-sized cubes. Finely crush the garlic cloves.

Toss the diced parsnips with 2 tablespoons of extra virgin olive oil, the crushed garlic, fresh thyme, and half of the salt and black pepper. Spread evenly on the baking sheet and roast for 25-30 minutes until the edges of the parsnips caramelize to a golden brown and the vegetable is butter-soft.

Bring a generous amount of lightly salted water to a boil in a pot. Add the orzo pasta and cook until al dente according to package instructions (about 8-10 minutes). Drain, rinse with cold water, and drain thoroughly.