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Roasted Parsnips and Jersey Royals with Rosemary and Garlic
A simple and flavorful side dish featuring the sweetness of parsnips and the delicate taste of Jersey Royal potatoes, enhanced with rosemary and garlic.
Prep Time
15 minutes
Total Time
50 minutes
Calories
1988 kcal
Difficulty
Easy
Equipment
2 items
Cost
£1.41/serving
Cuisine:
Cooking Style:
Dietary:
Ingredients
Servings
4
750gJersey Royal Potatoes(Small to medium size, scrubbed, not peeled)
£3.50
500gParsnips(Peeled and chopped into 1 inch chunks)
£0.75
4clovesGarlic(Crushed)
£0.30
2tbspFresh Rosemary(Chopped)
£0.60
3tbspOlive Oil(Extra Virgin)
£0.40
0.5tspSea Salt(To taste)
£0.05
0.3tspBlack Pepper(Freshly ground, to taste)
£0.05
Total Cost
£5.65
£1.41 per serving
Instructions
- 1.Preheat oven to 200°C (400°F/Gas Mark 6).
- 2.In a large bowl, toss the Jersey Royal potatoes and parsnips with the crushed garlic, chopped rosemary, olive oil, salt, and pepper. Ensure all the vegetables are well coated.
- 3.Spread the vegetables in a single layer on a large baking tray.
- 4.Roast in the preheated oven for 30-35 minutes, or until the potatoes and parsnips are tender and golden brown, turning halfway through to ensure even cooking.
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My Notes
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Nutrition Information
Nutrition per serving (314g)
1988 kcal / 8318 kJ
Carbs
258g
99% of RDA
Fat
98g
140% of RDA
Protein
36g
72% of RDA
Detailed Breakdown
Fibre
45 g
150% of RDA
Sugar
58 g
64% of RDA
Sodium
1200 mg
52% of RDA
Saturated Fat
14 g
70% of RDA
Chef's Tips
For extra crispiness, you can boil the potatoes for 5 minutes before roasting.
Add other root vegetables like carrots or sweet potatoes for a more varied dish.
Serve immediately as a side dish with roasted meats, poultry, or vegetarian mains.
Cooking Equipment
Oven
Large Baking Tray
Wine Pairings
No wine pairing suggestions available for this recipe.
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