Spiced roast parsnips with zesty yogurt recipe
Level up your Sunday roast side dishes with these warmly spiced parsnips. A simple twist of adding curry powder to the seasonal root veg before roasting makes this a show-stopping side. Serve with zesty yogurt and finely chopped red chilli.
See method- Serves 4 as a side
- 5 mins to prepare and 30 mins to cook
- 195 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 750g parsnips, peeled and quartered
- 1 ½ tbsp olive oil
- 2 garlic cloves, crushed
- 1 tbsp hot curry powder
- 100g 0% fat-free Greek-style yogurt
- 1 lime, zested and juiced
- 1 red chilli, finely chopped
- 15g fresh coriander, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 810kJ 195.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.4g
- Sugars
- 12g
of the Reference intake
Carbohydrate 26.4gProtein 5.9gFibre 9.1g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Toss the parsnips with the oil, garlic and curry powder on a large baking tray. Roast for 30 mins, stirring halfway, until tender and golden and the tips are slightly crisp.
- Meanwhile, mix the yogurt with the lime zest, juice and some seasoning in a small bowl.
- Transfer the parsnips to a serving platter and scatter with the chilli and coriander. Serve with the zesty lime yogurt.
- See more Side dish recipes
Need to know
Very large parsnips can have a woody core: save these for stews. To make this a vegan dish, switch out Greek yogurt for a dairy-free alternative.
