*This recipe is gluten free according to industry standards
Ingredients
- parsnips 1.5kg, peeled and quartered lengthways
- olive oil
- pink peppercorns crushed to make 2 tsp
- black peppercorns crushed to make 1 tsp
- 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.
Nutritional Information
- Kcals 152
- Fat 6.1g
- Saturates 0.9g
- Carbs 17.9g
- Sugars 8.1g
- Fibre 7.2g
- Protein 2.8g
- Salt 1g
