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Roasted Parsnip and Beetroot with Sesame Seeds
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Roasted Parsnip and Beetroot with Sesame Seeds
Earthy red beetroots and sweet golden parsnips make a vibrant-looking dish, which can be half-cooked 2-3 hours in advance then finished off in the evening.
- Preparation time: 15 minutes
- Cooking time: 45 minutes
-
Total time:
1 hour
Serves: 8
Ingredients
- 600g small beetroots, peeled and cut in half
- 1½ x 400g packs parsnips, peeled and trimmed
- 4 tbsp olive oil
- 2 tbsp sesame seeds
Method
- Preheat the oven to 180°C, gas mark 4. Place the beetroot in a roasting pan with half the oil and mix to coat. Roast for 10 minutes.
- Cut the parsnips in half lengthways and place in a bowl. Mix to coat with the remaining oil then add to the beetroot and return to the oven to roast for a further 20 minutes.
- Remove from the oven and turn the vegetables, sprinkle with the sesame seeds and roast for a further 10-15 minutes, until the seeds are golden and the beetroot and parsnips are tender.
Comments
Nutritional Info
Typical values per serving:
| Energy |
707.096kJ 169.0kcal |
|---|---|
| Fat | 10.7g |
| Saturated Fat | 1.6g |
| Sugars | 10.1g |
| Salt | 0.2g |
This recipe was first published in Thu Sep 01 01:00:00 BST 2005.
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