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Spiced roast parsnips with zesty yogurt recipe

Spiced roast parsnips with zesty yogurt recipe

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Level up your Sunday roast side dishes with these warmly spiced parsnips. A simple twist of adding curry powder to the seasonal root veg before roasting makes this a show-stopping side. Serve with zesty yogurt and finely chopped red chilli. See method

Ingredients

  • 750g parsnips, peeled and quartered
  • 1 ½ tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 tbsp hot curry powder
  • 100g 0% fat-free Greek-style yogurt
  • 1 lime, zested and juiced
  • 1 red chilli, finely chopped
  • 15g fresh coriander, roughly chopped
Source of fibre, which supports the normal function of the digestive system.

Each serving contains

  • Energy

    810kj
    195kcal     10%

  • Fat

    8g 11%

  • Saturates

    1g 6%

  • Sugars

    12g 14%

  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 26.4g Protein 5.9g Fibre 9.1g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the parsnips with the oil, garlic and curry powder on a large baking tray. Roast for 30 mins, stirring halfway, until tender and golden and the tips are slightly crisp.
  2. Meanwhile, mix the yogurt with the lime zest, juice and some seasoning in a small bowl.
  3. Transfer the parsnips to a serving platter and scatter with the chilli and coriander. Serve with the zesty lime yogurt.

Need to know: Very large parsnips can have a woody core: save these for stews. To make this a vegan dish, switch out Greek yogurt for a dairy-free alternative.

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