The Best Roast Parsnips
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 kg parsnips, cut in half, then sliced lengthwise into quarters ((ยฃ0.65x4)=(ยฃ2.40))
- Optional rosemary as a garnish
- 2 tablespoons olive oil
- Salt and pepper to taste
Method
- Place the parsnips in a large baking tray and add a drizzle of olive oil and season with salt and pepper.
- Massage the parsnips and ensure the oil and seasoning is fully incorporated. Evenly distribute across two baking sheets, and make sure the parsnips are spread out/not overlapping.
- Cook for 15 to 20 minutes before turning over and then cook the parsnips for a further 15 to 20 minutes until golden browned and crispy.
- Once ready, add the optional rosemary sprigs to the tray and toss to combine. This will flavour the parsnips. Pour into a serving plate and top with flakey salt and pepper.