Roasted Parsnips Potatoes and Brussel Sprouts
According to Packaging - Parsnips can be roasted for a little bit of time - 40 minutes or 45 minutes, turning half way through cooking time at Gas Mark 6.
I though added a lot of Vegetable Oil too a Roasting Tin and then roasted the potatoes and parsnips for One hour and 30 minutes turning halfway through cooking time, so 45 minutes each side and then roasted the Brussel Sprouts for 30 minutes, turning over halfway through cooking time, so dinner is either done in One hour and 30 minutes or 2 hours.
Roasted Parsnips Potatoes and Brussel Sprouts
According to Packaging - Parsnips can be roasted for a little bit of time - 40 minutes or 45 minutes, turning half way through cooking time at Gas Mark 6.
I though added a lot of Vegetable Oil too a Roasting Tin and then roasted the potatoes and parsnips for One hour and 30 minutes turning halfway through cooking time, so 45 minutes each side and then roasted the Brussel Sprouts for 30 minutes, turning over halfway through cooking time, so dinner is either done in One hour and 30 minutes or 2 hours.
Cooking Instructions
- 1
Preheat oven to Gas Mark 7 for a large amount of Vegetable Oil in a Roasting Tin and then place the peeled whole Parsnips and peeled potatoes in the hot Vegetable Oil within the Roasting Tin, cover all sides of the vegetables with the hot Vegetable Oil and then roast on their One sides for 45 minutes and then turn them over for a further roasting of 45 minutes.
- 2
Add the cold washed Brussel Sprouts too the hot Vegetable Oil within the Roasting Tin and then roast for 15 minutes and then turn the Brussel Sprouts over. Season the roast Potatoes and Parsnips with salt, can add Ground Black Pepper or Ground White Pepper if you want and then roast for the last 15 minutes.
- 3
Add too serving plate and then season with some grinds of Sea Salt or some pinches of Table Salt and then be sure too eat the Parsnips piping hot,for they taste better when eaten straight from the oven.
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