Page title and description
Roasted parsnips with harissa
This sweet, spicy and earthy recipe is great as a side dish with roasted meat. You could also substitute half the parsnips with carrots, beetroot or squash and serve with some couscous for a delicious vegetarian dinner.
Ingredients
- 500g parsnips, peeled and cut into batons
- 3 tbsp olive oil
- 2 tbsp harissa
- 100ml yoghurt
- small handful of fresh parsley, finely chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
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Step 1
Preheat oven to 200°C/Gas 6. Heat the oil in a roasting tray in the oven. In a pan of boiling water, cook the parsnips for 4 minutes and then drain. Toss in the hot oil to coat. Roast in the oven for 30-40 minutes, or until just tender. Toss with the harissa. Season the yoghurt, then drizzle over the parsnips and garnish with the parsley.