1tbsp Freshly Chopped Rosemary (Optional, see note 1 for alternatives)
Instructions
Pre-heat oven to 210C (400F)
Peel the parsnips, chop off the top and trim the ends.
Slice into large match sticks, trying to keep the size as consistent as possible.
Add the parsnips to a large mixing bowl and toss in the olive oil. Add the rosemary (optional) and toss again.
Distribute the parsnips, over two baking trays, in a single layer. Make sure that the parsnips are not touching.
Bake for around 20 mins (until they start to brown), remove from oven, flip and then bake for a further 10-15 mins. (Until lightly brown and tender) *SEE NOTE 2
Season to taste (do not salt if serving to a baby)
Notes
If your child does not like rosemary then either miss it out or try adding
freshly chopped thyme
a little sumac, smoked paprika or cinnamon
mixing in some grated parmesan
grating a little lemon or orange zest once out of the oven.
Keep a close eye on the parsnips at the end of cooking as they may start to burn.
Nutritional information is a rough guide only, calculated using an online nutrition calculator.