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Roasted Root Vegetables

cookeryskills's picture
Ingredients
  Carrots 75 Gram
  Swede 75 Gram
  Turnip 75 Gram
  Parsnip 75 Gram, washed, peeled and rewashed
  Shallot 4 Medium
  Garlic cloves 2 Medium
  Fresh rosemary sprigs 2 Medium
  Vegetable oil 4 Tablespoon
  Sea salt/Pepper 2 Tablespoon (use as per taste)
Directions

GETTING READY
1. Cut the parsnips into approx. 8cm lengths, then each piece on half lengthways and then in half once again.
2. Remove any tough core from the middle of the parsnips such that there are finger-shaped parsnips about 8cm in length.
3. Pre-heat the oven to 190°C (Gas Mark 5).

MAKING
4. Pour oil into a roasting tray or ovenproof dish and heat in the oven.
5. When hot, remove from the oven, add the parsnips and season to taste.
6. Quickly stir to ensure the parsnips are evenly coated with oil and return to the oven and roast for about 12–15 minutes.
7. Remove the parsnips from the oven and stir in the clear honey and return to the oven for about a further 10 minutes.
8. Remove the roasted parsnips from the oven.

SERVING
9. Using tongs, place the roasted parsnips into warmed serving dishes or onto warmed plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Roasted
Ingredient: 
Root Vegetable
Interest: 
Easy, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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