Roasted Baby Parsnips with Spring Onions - WellBeing Magazine
Baby parsnips are lovely roasted — they sweeten as they cook. They usually come in a tray of about 9 or 10 and I’ve used two trays here.
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Cooking tools:
- Oven
- Roasting dish
- Aluminum foil
- Chef's knife
- Mixing bowl
- Measuring spoon
- Serving platter
Ingredients
- 2 trays baby parsnips
- 8 spring onions, roots removed
- 5 cloves garlic
- 1 tbsp olive oil
- Salt
- pepper
- 12 baby potatoes
- 2 tbsp butter
- Small handful parsley
- Leafy greens and hummus to serve
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