Roast parsnips with shallots

550g (11/4lb) parsnips, peeled and cut into thick batons
4-6 banana shallots, peeled and halved lengthways
4tbsp olive oil
A few sprigs of thyme

Not just for Christmas, these gorgeous vegetables make a great alternative to classic spud side dishes

In short	Preparation time: 10 mins Cooking time: 30 mins Total time: 40 mins Serves: 4 people Cuisine: British, Vegetarian Course: Side dishes
Nutrition (per portion)	341 calories 26g fat (3g saturates)

Method

1. Preheat the oven to 200ºC/180ºC fan/Gas 6. Place the parsnips and shallots in a non-stick roasting pan. Drizzle with the olive oil and scatter over the thyme sprigs. Toss to coat evenly and season well.

2. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly charred at the edges. Transfer to a serving dish and serve immediately.

Food styling and recipes by Sunil Vijajakar; photography by Peter Cassidy

British food | onions & shallots | parsnips | SHE | side dishes

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