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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

Serves 4 as a side
5 mins to prepare and 30 mins to cook
195 calories / serving
Vegetarian
Gluten-free

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

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.
Meanwhile, mix the yogurt with the lime zest, juice and some seasoning in a small bowl.
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.

See more Side dish recipes