Roasted Baby Parsnips with Spring Onions
Roasted Baby Parsnips with Spring Onions
Baby parsnips are lovely roasted — they sweeten as they cook. They usually come in a tray of about 9 or 10 and I’ve used two trays here.
Servings
5
Prep time
Cook time
Recipe
Ingredients
- 2 trays baby parsnips
- 8 spring onions, roots removed
- 5 cloves garlic
- 1 tbsp olive oil
- Salt & pepper
- 12 baby potatoes
- 2 tbsp butter
- Small handful parsley
- Leafy greens and hummus to serve
Method
- Preheat oven to 180°.
- Place parsnips, spring onions and garlic in a roasting dish, drizzle over olive oil and season with salt and pepper.
- Toss potatoes in olive oil, place in a roasting dish and season with salt and pepper.
- Cover the potatoes with foil.
- Place both trays in the oven and roast for 35 to 40 mins, turning once.
- Remove from oven; add one tbsp butter to each tray and toss to coat.
- Scatter parsley over potatoes and serve with salad leaves and hummus.
- Tip: You could use leeks instead of spring onions. Remove the tops, roots and the outer layer then slice them in half to roast.
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