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Health and Beauty

Roast parsnips with shallots

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

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Calories	341
Total Fat	26g
Saturated Fat	3g
Total Carbohydrate	--
Sugars	--

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Serves: 4

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Total Time: 40

Prep Time: 10

Cook Time: 30

Ingredients

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

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.
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