Olive Magazine
Roast Parsnips Recipe with Salt and Pepper

Salt and pepper roast parsnips

Published: December 2, 2016 at 9:38 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 10

Sweet parsnips with a hot, peppery edge. These roasted parsnips are super easy to make and require minimum effort. Make them this Christmas and leave everyone feeling full and satisfied

  • Vegetarian
Nutrition:
NutrientUnit
kcal152
fat6.1g
saturates0.9g
carbs17.9g
sugars8.1g
fibre7.2g
protein2.8g
salt1g
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Try these roast parsnips, then check out our maple-roast parsnips, parsnip soup, parsnip chips and more parsnip recipes.

*This recipe is gluten free according to industry standards

Ingredients

  • 1.5kg parsnips, peeled and quartered lengthways
  • olive oil
  • crushed to make 2 tsp pink peppercorns
  • crushed to make 1 tsp black peppercorns
  • sea salt flakes

Method

  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7 and toss the parsnips with 4 tbsp olive oil, all the peppercorns and 2 tsp salt. Arrange them in a single layer on a baking tray, and roast for 30-35 minutes, turning halfway, until golden and tender.

Check out our best ever veggie sides for Christmas

Tangy red Cabbage with redcurrant jelly
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