Lightly spiced with curry powder, these roast parsnips are a delicious and different side dish.

Roasting parsnips has always been my favourite way of eating these root vegetables, but adding a dash of spicy curry powder turns them into something a little special. Whilst I could happily eat parsnips all day every day, Mr Jones is not a fan. However, once roasted until golden and crispy, with a touch of spice which counteracts the sweetness of the parsnips – and Mr Jones asks for seconds (and thirds).

Can you make these parsnips in advance?

No, they taste better fresh. Having said that, I personally love them cold – but the rest of my family aren’t keen! So I guess it depends on how much you love parsnips in the first place.

What could I serve these roast parsnips with?

As well as being a fantastic side for a roast dinner, these spiced parsnips would also make great ‘dippers’ instead of potato chips. I love them with this simple avocado dip.

 

If you are looking for more simple side dishes, why not have a look at my Brussels Sprouts with cranberries and walnuts or Green bean salad with feta, or Beetroot and Feta salad

Have you made this recipe? Tag me on Instagram #atmrsjoneskitchen or Facebook, or leave a comment below. I’d love to see your creation!

Spiced Roast Parsnips

Prep Time: 5 minutes
Cook Time: 40 minutes
Course: Plant Based | Vegetarian
Cuisine: Modern english/modern australian
Keyword: east roast parsnips, easy veg side, parnsip recipe
Servings: 2 -3

Ingredients

  • 2 large parsnips peeled and quartered, then the larger 2 quarters cut in half again.
  • ½ tbsp olive oil
  • ½ tsp hot curry powder
  • Sea salt
  • Black pepper

Method

  • Preheat the oven to 200˚C/400˚F.
  • Peel and cut the ends off the parsnips, then cut them into quarters.
  • Cut the larger two quarters in half, so the pieces are roughly the same size
  • Place the parsnips on a roasting tray, drizzle with olive oil and sprinkle over curry powder, salt and pepper. Mix with your hands to coat the parsnips evenly with oil and curry powder.
  • Place in the oven and roast for 40 minutes, turning halfway through.
  • Best served hot.

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