Salted herby roast parsnips

Prep: 5 mins
Cook: 40 mins
Salted herby roast parsnips
These delicious roast parsnips with salt add a light side to the table and go well with any main dish.
 

1kg parsnips, peeled and sliced into batons

3 tbsp rapeseed oil

Large knob of butter

1 tsp salt

1 tsp dried rosemary

Preheat the oven to 220°C / 425°F / Gas mark 7.

Boil for 5 minutes, then drain well and leave to steam-dry for a few minutes.

Meanwhile, pour the oil into a shallow roasting tin or a lined baking tray and heat in the oven for 3 minutes.

Remove the tin/tray from the oven and carefully add the parsnips to the hot oil.

Turn them to coat, and make sure they are evenly spread.

Roast for 30-35 minutes or until golden and crisp, turning them halfway through the cooking time adding the butter, salt and dried herbs.

Serves
6

Preparation Time
5 minutes

Cooking Time
40 minutes

Main ingredients
Dairy, Vegetables, Oil

Recipe Type
Side Dish

Special Info
Vegetarian

Level of Difficulty
Easy

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