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Roast parsnips with bacon, olives, sage and sprout leaves
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For a roast parsnip recipe with a difference, look no further than Peter Gordon's ingenious combination of flavours. Festive sage, briny green olives, salty bacon and wilted sprout leaves all work in perfect harmony with the sweet root vegetable.
First published in 2018
Ingredients
Metric
Imperial
- 800g of parsnip
- olive oil
- 200g of bacon lardons
- 2 sprigs of sage, leaves picked
- 100g of pitted green olives, roughly chopped
- 1 handful of Brussels sprout leaves
- 1/2 lemon, juiced
- salt
- pepper
SAVE RECIPE
Method
1
Preheat the oven to 200°C/gas mark 6
3
Add the bacon to the tray and return to the oven for another 10 minutes. Remove from the oven and add the sage and olives, then roast for 5 more minutes or until the parsnips are cooked through
- 200g of bacon lardons
- 100g of pitted green olives, roughly chopped
- 2 sprigs of sage, leaves picked
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
- 1 handful of Brussels sprout leaves
- 1/2 lemon
- pepper
First published in 2018
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