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Smoky roasted parsnips recipe

4 ratings

Made smoky thanks to a generous scattering of smoked paprika, these parsnips are roasted till golden, crunchy and tender. A must-add to any roast dinner. See method

Serves 6
15 mins to prepare and 30 mins to cook
195 calories / serving
Vegan
Gluten-free
Dairy-free

Ingredients

1.2kg parsnips, halved (or quartered if large)
4 tbsp vegetable oil
½ tbsp smoked paprika
10g fresh parsley, finely chopped

Each serving contains

Energy
815kj
195kcal 10%
Fat
10g 14%
Saturates
1g 7%
Sugars
12g 13%
Salt
0.2g 4%

of the reference intake
Carbohydrate 25.1g Protein 3.8g Fibre 9.9g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Put the parsnips in a saucepan, then cover with boiling water. Bring to the boil, then simmer for 5-6 mins until slightly softened.
Drain and leave to steam-dry in the colander for 1 min. Mix the oil and paprika in the pan, add the parsnips and toss together well. Season and transfer to a shallow roasting tin, spreading out evenly.
Roast for 25-30 mins, turning halfway through, until golden, crunchy and tender. Scatter with the parsley to serve.

See more Parsnip recipes