zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Roasted Parsnip and Beetroot with Sesame Seeds

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    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 60 minutes

    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

    1. 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.
    2. 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.
    3. 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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars