Roast Parsnips with Bacon, Olives, Sage & Sprout Leaves


Description

Fantastic vegetable with bacon dish, where sage, briny green olives, salty bacon and wilted sprout leaves brings perfect harmony with the sweet root vegetable.

Ingredients

800g parsnip
Olive oil
200g bacon lardons
2 sprigs of sage, leaves picked
100g of pitted green olives, roughly chopped
1 handful Brussels sprout leaves
1/2 lemon, juiced
Salt and pepper

Directions

1. Preheat the oven to 200°C/gas mark 6,

2. Peel and chop the parsnips into wedges. Lightly drizzle in oil and season with salt. Place into the oven to roast for 10 min.

3. Add the bacon to the tray and return to the oven for another 10 min. Remove from the oven and add the sage and olives, then roast for 5 more min or until the parsnips are cooked through.

4. Add the sprout leaves and a squeeze of lemon juice. Place into the oven and roast for a few more minutes until the leaves begin to wilt. Season to taste and serve.

Enjoy!



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