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    Roast baby parsnips with lemon & pomegranate

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    Roast baby parsnips with lemon & pomegranate

    • Gluten Free
    • Vegan
    • Preparation time: 20 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4 as a side


    900g baby parsnips, trimmed and halved lengthways
    4 tbsp extra virgin olive oil
    4 thyme sprigs
    1 unwaxed lemon, finely sliced
    1 small pomegranate, halved
    2 tbsp balsamic glaze
    ½ x 25g flat leaf parsley, roughly chopped
    2 tbsp toasted
    flaked almonds
    1½ tsp zaatar 


    1. Preheat the oven to 200˚C, gas mark 6. In a large roasting tin, toss the parsnips with 2 tbsp oil and the thyme sprigs. Season and roast for 25 minutes. Add the lemon slices, tossing gently to combine and roast for a further 20 minutes, until caramelised. 

    2. Meanwhile, remove the seeds from one 1/2 of the pomegranate. Squeeze about 2 tbsp juice from the remaining 1/2 into a bowl, add the balsamic glaze and remaining 2 tbsp oil; season. Spoon the dressing over the hot parsnips and shower with the pomegranate seeds, parsley, almonds and zaatar. 

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