VegBox Recipes

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. Throw in a few spare carrots and double the veggie quota. And experiment with adding herbs or even balsamic vinegar to the mix for extra flavour.

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.

Time From Cupboard-To-Table

35 minutes

Notes & Variations on Roast Parsnip

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. Or give them a tasty twang by adding a tablespoon of balsamic vinegar to the bag along with the oil.

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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