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
Spiced Roast Parsnips
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
Instructions
- 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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