Ottolenghi’s Parmesan and Black Pepper Roasted Parsnips - The Paddock
by Yotam Ottolenghi, Helen Goh, Verena Lochmuller, Tara Wigley from Ottolenghi COMFORT Easy Autumn/Winter side dish for 4 people.
Ingredients
- 600g parsnips, unpeeled, trimmed and cut in half
- 3 tbsp olive oil
- ¾ tsp freshly cracked black pepper
- 2 tsp maple syrup
- 20g Parmesan
- 1 lemon, cut into 4 wedges
- Salt
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