Looking for beautiful and perfect roasted root vegetables for #ChristmasDay’s dinner? #Carrots & #parsnips? Here’s a fab easy #recipe!
An easy side dish to accompany a nice Sunday roast, this takes minutes to prepare and once popped in the oven, you can get on and do what you need to do as it’s virtually self-cooking.
Andrew: I like dishes like this!
8 large carrots
8 large parsnips
2 tsp of cooking oil
salt and pepper for seasoning
- Peel and slice the carrots and parsnips into long ribbons.
- Place in a saucepan of boiling water and partially boil for 5-10 minutes.
Dawn: The partial cooking via boiling is optional and you can simply put the root veg into a large, ovenproof dish if you’re short on time.
Andrew: That’s usually what I do.
- While the vegetables are partially cooking on the hob, pre-heat the oven to gas mark 6, 200 degrees centigrade electric and place an ovenproof dish with the cooking oil in, in it.
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