This week I’m posting three delicious, simple, vegan and low-fodmap classic Christmas sides. Wow, that was a mouthful!

First off, because they’re one of my favourite root vegetables… Roasted Parsnips.

Some parsnip trivia for you:

They are native to Eurasia and closely related to carrots, okay you probably knew that already.
But did you know they were used as a sweetener before the arrival of cane sugar in Europe? Makes sense given how nectarous they are!
Also, in Roman times parsnips were considered to be an aphrodisiac, even more reason to give them a try!

As well as being delicious, parsnips are a good source of potassium, antioxidants and fibre. Here (in the UK) roast parsnips are considered an essential part of a Christmas dinner and many house holds, like my mother’s, also favour them for Sunday roasts.

Sweet, golden and crisp, roasted parsnips are a classic!

As many of you who follow my blog already know, I love rosemary. Roasting the parsnips helps bring out the sweet earthy flavour which is enhanced by the rosemary’s woody, lemony taste.

This recipe is so good, you may just eat up all the parsnips as they are. Or you can serve them as a delicious side to a nut roast (recipe coming soon), with some grilled veg or a lentil salad. However you have them you won’t be disappointed!

Enjoy x

Print Pin

Rosemary Roasted Parsnips

Ingredients

Circa 10 Parsnips 1 kg
1 heaped tbsp fresh rosemary
Pepper and salt to taste
1 tbsp garlic olive oil

Instructions

Preheat oven to 200C
Wash and peel, halve the large ones lengthways
Boil for 4 minutes
While the parsnips are boiling prepare your rosemary. I use 1 very generous tbsp of fresh rosemary and I like to mix it up by having a few whole leaves and the rest finely chopped.
Place on baking tray, cover evenly with your goo, seasonings (a pinch of salt and pepper, to taste) and rosemary.
Roast for circa 40 mins, until golden and crisp
Serve immediately. Enjoy!