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!

Ingredients

Services 4

8 large carrots

8 large parsnips

2 tsp of cooking oil

salt and pepper for seasoning

Method

• 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.