Roast parsnips
Roasted parsnips are an essential part of a winter roast or Christmas dinner. Once you know how to roast parsnips they're very simple to make and you'll want to make them for every roast. This recipe is suitable for vegetarians and vegans.
Servings 6 people
Calories 162kcal
Ingredients
- 800 g parsnips peeled, cored and cut into equal sized pieces.
- 1 teaspoon sea salt or more to taste
- 3 tablespoons sunflower oil
Instructions
- Preheat the oven to 220°C fan/240°C/gas mark 9.
- Prepare your parsnips and then add to a roasting tray. You don’t want your parsnips to overlap so use two trays if necessary.
- Drizzle over 1 teaspoon sea salt and 3 tablespoons sunflower oil and mix well.
- Place in the oven and roast for 20 minutes. Turn over and return to the oven for another 10-15 minutes until golden brown and cooked through.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 162kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 1176mg | Potassium: 500mg | Fiber: 7g | Sugar: 6g | Vitamin C: 23mg | Calcium: 48mg | Iron: 1mg