Roast Parsnips with Bacon, Olives and Sprout Leaves Recipe

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.

Ingredients

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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

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Preheat the oven to 200°C/gas mark 6

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

800g of parsnip
olive oil
salt

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

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