Ginger and Garlic Roasted Parsnips
It’s been a while! We went on vacation and have been adapting to life back home. While I really do love to be in a resort and not worry about what to cook or emptying the dishwasher, I truly love coming home and being back in my kitchen, once again in control of what we are eating.
Parsnips have an amazing sweet nutty flavor and make a good change from carrots when you want to switch it up. They remind me of growing up in the UK and the change of the seasons to dark afternoons and blustery winter walks after big Sunday lunches. Here’s an easy and quick recipe which works well fresh from the oven as a hot side with some veg curry, an appetizer with some dip or equally yummy cooled down and served with a salad.
Ginger and Garlic Roasted Parsnips
Parsnips have an amazing nutty sweet taste and make a good change from carrots when you want to switch it up. They remind me of growing up in the UK and the change of the seasons to dark afternoons and blustery winter walks after big Sunday lunches. Here's an easy and quick recipe which works well fresh from the oven as a hot side with some veg curry, an appetizer with some dip or equally yummy cooled down and served with a salad.
Ingredients
Instructions
- Heat the oven to 400'F
- Mix the garlic ginger and cumin together in a bowl
- Add the parsnips and stir it all together (I tried to do it nicely with a spoon but in the end using my hands was more effective!!)
- Arrange on a baking sheet and sprinkle a little salt on top
- Bake for 15 minutes, stir and bake for a further 20
Notes
Wash your ginger root and freeze it. It can be grated directly from the freezer and will keep much longer this way. Some people peel it but I scrub it with a vegetable brush and dry it before storing in a ziploc bag, this way more nutrients stay intact and there is less waste.
