PREPARATION TIME 15 MINUTES
COOKING TIME 40 MINUTES
SERVES 6 EASY
6tbsp olive oil 750g (1lb 10oz) parsnips 1tbsp polenta 1tbsp thyme
1 Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Place a roasting tin with 4tbsp of the oil into the oven to heat up. Peel and quarter the parsnips (or eighth any large ones), cutting out the woody centres. Toss in the remaining olive oil, coat in the polenta and thyme and season well.
2 Tip the parsnips into the hot oil and roast for 40 minutes, turning occasionally until golden and caramelised.
Per serving 188 calories, 12g fat (2g saturated), 17g carbohydrate