About this recipe:Delight your family and friends next Sunday with roast root parsley. Earthy, wholesome and packed with flavour - this autumn root vegetable is sure to compliment your weekly roast dinner. The root parsley is also known as 'Hamburg parsley' and has been a favourite in Eastern Europe for a long time now gaining in popularity here.
6 root parsley
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 teaspoon brown sugar
salt and pepper, to taste
1 sprig fresh rosemary
1 sprig fresh thyme
1/2 small red chilli, seeded and minced
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat an oven to 220 C / Gas 7.
Peel the root parsley and leave whole if they are quite small, otherwise halve them lengthways.
Place the root parsley into a mixing bowl and toss with the olive oil. Sprinkle in the garlic and sugar and season to taste. Strip the rosemary and thyme leaves from the stalk and add to the bowl along with the chilli. Toss until evenly coated then spread out onto a baking tray.
Bake in the preheated oven until the root parsley are tender and golden brown, about 30 to 40 minutes. Remove from the oven and serve.