Скачать или смотреть Rosemary Garlic Roasted Parsnips

These Roasted Parsnips are crispy, easy to prepare and kissed with a gorgeous garlic rosemary flavour! Chris x

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/...

Rosemary Garlic Roasted Parsnips | Serves 4-5

🍴INGREDIENTS🍴

12lb / 1kg Parsnips
4 tbsp Vegetable Oil (or enough to lightly cover the base of the pan)
1 tbsp finely diced Fresh Rosemary
3-4 cloves of Garlic, finely diced
Salt & Pepper, to taste
Flaky Sea Salt, to serve (optional)

🍴METHOD🍴

Add 4 tbsp vegetable oil to a large pan (or enough to lightly coat the whole base of the tray) and place in the oven at 200C/390F to get nice and hot whilst you prep the parsnips.

Peel each parsnip, then slice in half lengthways. Quarter larger ones if you need to, just try and ensure they're all roughly the same size. Slice off the root at the top.

Once the oil is nice and hot carefully add the parsnips in two rows, with the larger end touching the outside of the tray (see video below for reference). Add a good pinch of salt and pepper, then use your tongs to flip & coat the parsnips in the oil.

Place in the oven for 20-25mins, or until they just about start browning on the top, and are a deeper brown underneath. They should just about be fork tender at this point. If you notice they start charring too quickly just lower the temp slightly.

Take out the oven and flip the parsnips. Place back for another 15mins, or until they're deep golden and crispy on both sides. Remove again, sprinkle over rosemary & garlic and toss to coat the parsnips as best you can. Pop back in the oven for 3-5mins, or until you notice the garlic starting to lightly brown (careful as it will burn quickly).

Serve up parsnips with some flaky sea salt sprinkled over, along with any rosemary & garlic left on the pan. Enjoy!

As always, for full nutrition, guidance and recipe notes head to the full blog post https://www.dontgobaconmyheart.co.uk/...

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