Salt and pepper roast parsnips
- Preparation and cooking time
- Total time
- Easy
- Serves 10
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- 1.5kg parsnipspeeled and quartered lengthways
- olive oil
- crushed to make 2 tsp pink peppercorns
- crushed to make 1 tsp black peppercorns
- sea salt flakes
Nutrition: per serving
- kcal152
- fat6.1g
- saturates0.9g
- carbs17.9g
- sugars8.1g
- fibre7.2g
- protein2.8g
- salt1g
Method
step 1
Heat the oven to 220C/fan 200C/gas 7 and toss the parsnips with 4 tbsp olive oil, all the peppercorns and 2 tsp salt. Arrange them in a single layer on a baking tray, and roast for 30-35 minutes, turning halfway, until golden and tender.
