Events and Celebrations

Roast Parsnips with Thyme Butter

prep 10 mins cook 40–45 mins
  • 625 g (1¼ lb) baby parsnips, scrubbed
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, crushed
  • 2 thyme sprigs, chopped
  • 1 teaspoon grated lemon rind
  • pinch of cayenne pepper
  • pinch of sea salt

Toss the parsnips with the oil, garlic, thyme sprigs, lemon rind, cayenne pepper and salt, and place in a roasting tin.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 40–45 minutes, stirring occasionally until golden and tender. Serve at once.

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