Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 8 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
8
- 700grams mini parsnips, halved
- 700grams sweet potatoes, peeled, cut into wedges
- 1/3 cup olive oil
- 2 sprig rosemary, leaves picked
- 5 clove garlic
- 2tablespoons butter
- 1 1/2tablespoons wholegrain mustard
- 1tablespoons maple syrup
Nutrition per serving
1020kJ / 245Cal
1020 Kilojoules or 245 Calories
12% of daily energy intake*
Protein
3.8grams
Fat
13.4grams
Carbs
24.6grams
Sugars
12.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The perfect side dish to roast beef and yorkshire puddings, this roast parsnip and sweet potato recipe will complete your meal.
Method
Step 1 of 3
Preheat oven to 190°C. Line a baking pan with baking paper. Place parsnip, potato and oil in a an. Toss to coat and sprinkle with rosemary and garlic. Season.
Step 2 of 3
Roast for 30 minutes, turning every 10 minutes, or until golden and tender.
Step 3 of 3
Heat butter, mustard and syrup in a saucepan until butter has melted and mixture is sizzling. Drizzle over veg and return to oven for 5-10 minutes. Serve.
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