Roasted Parsnips - AU Cups
These golden and crunchy parsnips with fluffy centres are so easy to make, and make the most delicious side!
Equipment
- 2 baking trays (baking sheets)
Ingredients
- 850 g parsnips approx 5 medium parsnips
- 1½ tablespoons olive oil
- salt
- black pepper
Instructions
- Preheat the oven to 180℃ fan / 200℃ / 360℉
- Place a large pan of salted water on to boil.
- Top and tail the parsnips, peel them, and cut into wedges. I find the best way to create even sized wedges is to cut the parsnip in half widthways and then the fatter half cut into quarters lengthways, and the thinner half, cut into half lengthways.
- Cut the woody core out if needed.
- Place the parsnips into the boiling water, turn the heat down slightly and simmer for 5 minutes.
- Drain the parsnips well, then leave in the pan to steam dry for 5 minutes.
- Place the parsnips on two baking trays / baking sheets, ensuring they aren't crowded or overlapping, and drizzle with the olive oil. Season well with salt and black pepper.
- Bake for 40-45 minutes until golden, turning the parsnips halfway.
- Serve immediately.
Notes
MAKE AHEAD / STORAGE:
Roasted parsnips are best served straight from the oven, however if you do have any leftover roast parsnips they will keep, covered, in the fridge for up to 3 days.
If you want to prepare them ahead of time, boil and then roast them for 15-20 minutes. Store, covered, in the fridge for up to 3 days and then roast for 20-30 minutes until golden brown. If you store them in the fridge after boiling, they tend to turn brown.
Nutrition
Calories: 221kcalCarbohydrates: 38gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 21mgPotassium: 797mgFiber: 10gSugar: 10gVitamin C: 36mgCalcium: 77mgIron: 1mg
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