Rosemary Garlic Roasted Parsnips
These Roasted Parsnips are crispy, easy to prepare and kissed with a gorgeous garlic rosemary flavour!
Servings: 5
Calories: 233kcal
Cost: £1 / $1
Equipment
- Large Baking Tray (use two if needed to comfortably fit the parsnips)
- Sharp Knife & Chopping Board
- Peeler
- Tongs
Ingredients
- 2lb / 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)
Instructions
- 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!
Video
Notes
a) Oil - Because you're preheating the oil you'll want to use vegetable oil because it's got a high smoking point. Sunflower oil also works nicely. Olive oil will add slightly more flavour, but it does tend to smoke easier too, hence why I recommend vegetable oil.
b) Timings/Temp - Timings will vary depending on the size of the parsnips, so just be vigilant. I find 200C/390F works great, but again just be vigilant and lower to 190C/375F or 180C/350F if you need to. The ends will char slightly, just due to the shape of the parsnips, but don't worry too much as they'll also go crazy crispy too.
c) Sea Salt - Sea salt adds an extra hit of texture to compliment the crispiness of the parsnips. But if you've only got regular salt just use that, I wouldn't make a special trip for sea salt.
d) Make Ahead - These are best served fresh, however if you want to make them ahead of time just leave of the garlic & rosemary and allow to cool, then tightly store in the fridge. Add to tray and toss in rosemary and garlic and reheat at 180C/350F in the oven until hot and crispy again. Don't use the microwave as they'll lose the crispiness.
e) Calories - Slight overestimate as it assumes all 4 tbsp of oil are soaked up by the parsnips.
Nutrition
Calories: 233kcal | Carbohydrates: 33.41g | Protein: 2.32g | Fat: 11.45g | Saturated Fat: 8.969g | Polyunsaturated Fat: 0.268g | Monounsaturated Fat: 1.448g | Sodium: 19mg | Potassium: 691mg | Fiber: 9g | Sugar: 8.73g | Vitamin A: 10IU | Vitamin C: 31.6mg | Calcium: 70mg | Iron: 1.13mg