Thyme and Parmesan roast parsnips recipe
A sweet and savoury treat, this thyme and parmesan roast parsnip recipe is simple to prepare and serves 6 people as a side. Enjoy alongside your Sunday roast, or at a family barbecue.
See method- Serves 6
- 5mins to prepare 35mins to cook
- 156 calories / serving
Ingredients
- 750g (1½lb) parsnips, peeled and quartered lengthwise
- 1tbsp polenta or plain flour
- 25g (1oz) Parmesan, grated
- 1tbsp thyme leaves, chopped
- 3 tbsp olive oil
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Shop ingredientsEach serving contains
- Energy
- 655kJ 156.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 17.7gProtein 4.0gFibre 6.5g
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- Bring a large pan of salted water to the boil, add the parsnips and cook for 3 minutes until just soft. Drain the parsnips thoroughly, before returning them to the pan and then tossing together with the polenta or flour, grated Parmesan and thyme.
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat the olive oil in a roasting tray. When bubbling, carefully add the parsnips and coat them in the oil.
- Cook for 25 minutes until golden and lightly crisp.
- See more Christmas recipes
