Ingredients

The following ingredients have 6 Servings
  • 500 g parsnips (cut into batons)
  • 500 g carrots (cut into batons)
  • 2 tablespoons olive oil
  • Salt and pepper
  • A few sprigs of thyme, rosemary, sage or a mixture (plus extra for garnish)
  • 250 g sprouts (halved lengthways)

Instruction

  • Pre-heat your oven to 220C / 200C fan / gas mark 7 / 425F.
  • Peel and chop the parsnips and carrots into batons and place in a baking tray. Drizzle with a couple of tablespoons of olive oil and sprinkle over salt, pepper and whichever herbs you are using.
  • Mix everything together to ensure the veggies are evenly coated (I use my hands but you can use a spoon if you prefer) and put the baking tray into the oven. Roast for 30 minutes.
  • After the 30 minutes, remove the vegetables from the oven and add the sprouts. Toss everything together again (this time definitely use a spoon!), ensuring none of the carrots are parsnips are sticking, and return the baking tray to the oven for a further 15 minutes.
  • Serve scattered with more herbs.