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Roast Parsnip

Roast Parsnip is a delicious and simple way of serving this autumnal vegetable.

The roasting cooks the parsnip slowly, making them even sweeter than they already are.

And if you've got kids who reckon they don't like parsnip, you can always tell them these are a type of chips and see if that persuades them.

Experiment with seasonings, to enjoy the versatility of parsnips.

Ingredients

Serves 4 as a side dish

1 lb fresh parsnips
2 tablespoons vegetable oil

Method

Preheat the oven to 200 C.
Scrub the parsnips and cut them into sticks.
Put the oil in a large sandwich bag and add the parsnip sticks. Shake well to coat the parsnips.
Put the parsnips and the oil in an oven proof dish.
Roast for 30 minutes, until cooked through, with crispy edges.

Delicious with roast potatoes, as part of a family Sunday lunch.

Time From Cupboard-To-Table

35 minutes

Notes & Variations

Try adding spices to the vegetable oil in the bag, before you add the parsnips.

I particularly like ground cumin and coriander, for a spicy flavour.

If you've got any spare carrots, you can use these too. It works well with older, larger carrots that are a bit woody and no longer as sweet as early season varieties.

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10/10	just wot i was looking 4
10/10	a good description, thank you!
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