Golden and caramelised on the outside, sweet and tender on the inside - roast parsnips are a delicious side dish at Christmas or with any roast dinner.
Parsnips are tossed with olive oil, garlic and honey, then roasted until crispy on the outside, but sweet and mellow on the inside. They are then tossed with fresh mint and sage. Serve as a side dish.
Coated with olive or vegetable oil, carrots and parsnips roast beautifully in a hot oven, making them a colourful side dish for Sunday lunch that's also quick and easy to prepare. They're naturally sweet so I prefer not to add honey but the choice is yours.
Carrots and parsnips taste sweet and delicious when roasted with a generous helping of honey or maple syrup. Add a few fresh sprigs of thyme leaves for the last 10 minutes of cooking for added flavour.
Slices of sweet red apple and parsnips are tossed in butter and roasted. Delicious with roast pork or gammon. Sometimes I toss some orange rind over them before serving.
A simple and nourishing side dish of carrots and parsnips roasted to perfection. A great addition to a wide range of meals and well complimenting to any roast dinner, even Christmas!
This delightful roast parsnip and sweet potato vegetable medley is a wholesome addition to any feast.
This simple side dish is just a mixture of Brussels sprouts, parsnips and red onion roasted with balsamic vinaigrette, brown sugar and fresh thyme.
This is my favourite way to cook parsnips. They're crispy on the outside and soft and sweet on the inside! Just lovely with roast beef or as a side dish at Christmas.
I always knew carrots and parsnips were a good combination but recently discovered that sweet potatoes make it a great trio for roasting. Drizzled with honey makes them even better! Perfect with roast beef or roast pork.
A delicious accompaniment to roast pork or beef. It speeds things up if you par-boil the vegetables first.