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.
Spiced Roast Parsnips
2 large parsnips, peeled and quartered, then the larger 2 quarters cut in half again.
½ tbsp olive oil
½ tsp hot curry powder
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.