Roasted Onion and Parsnip with Thyme

Sweet roasted onions and parsnips, enhanced with fresh thyme and a touch of maple syrup for a delightful side dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

278 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.61/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Dietary:

Mood:

Light & Fresh•Healthy

Ingredients

Servings

2mediumOnions(yellow or red)

£0.60

500gParsnips(peeled and chopped)

£0.85

2tablespoonsOlive Oil(extra virgin)

£0.15

2tablespoonsFresh Thyme(chopped)

£0.50

1tablespoonMaple Syrup(optional)

£0.30

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(freshly ground)

£0.02

Total Cost

£2.43

£0.61 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Peel and quarter the onions. Peel and chop the parsnips into roughly the same size as the onions.
3.
In a large bowl, toss the onions and parsnips with olive oil, thyme, maple syrup (if using), salt, and pepper.
4.
Spread the vegetables in a single layer on a baking sheet.
5.
Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
6.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (195g)

278 kcal / 1163 kJ

Carbs

35.4g

14% of RDA

Fat

14.9g

21% of RDA

Protein

2.8g

6% of RDA

Detailed Breakdown

Fibre

8.6 g

29% of RDA

Sugar

16.8 g

19% of RDA

Sodium

295 mg

13% of RDA

Saturated Fat

2.1 g

11% of RDA

Chef's Tips

For extra flavor, add a clove of minced garlic to the vegetables before roasting.

Roasting time may vary depending on your oven. Check for doneness by piercing the parsnips with a fork – they should be easily pierced.

This dish is delicious served with roasted chicken, pork, or a vegetarian main course.

Cooking Equipment

Oven

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Dessert

Rhubarb and Ginger Fool

A light and refreshing dessert featuring tart rhubarb, warming ginger, and creamy yogurt. Perfect after a hearty roasted vegetable dish.

40 minutes

4 servings

Easy

"The tartness of rhubarb cuts through the sweetness of the roasted vegetables, offering a delightful contrast. The ginger adds a warming spice that complements the thyme, and the creamy fool provides a light and airy finish to the meal, keeping it healthy and fresh."