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.
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
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
