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Save to my recipesGlazed Rosemary Roast Parsnips Ingredients
| 1 kg | Baby Parsnips | |
| 1 | Vegetable Stock Cube | |
| 1 tbsp | Soy Sauce reduced salt | |
| 1 tbsp | Half Spoon Granulated Sugar (Silver Spoon) |  |
| Fresh Rosemary |
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Glazed Rosemary Roast Parsnips
Recipe Submitted By: bakingmad
Deliciously sweet and crunchy, these tasty vegetables will be loved by all the family.
| Preparation Time | 15 minutes |
|---|---|
| Baking Time | 25 minutes |
| Portions | 4 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
| Fresh Parsley to garnish |
This recipe uses
How to make Glazed Rosemary Roast Parsnips
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
Preheat oven to 200°C, 400 °F, Gas Mark 6.
- Peel the parsnips and remove the tops using a sharp knife.
- Place in a saucepan with the vegetable stock cube and just cover with water.
- Bring the water to the boil then strain the parsnips, saving the water for gravy or to use as stock in soups through a colander and place in a roasting tray.
- Dilute the soy sauce with 2 tablespoons of water and paint on the parsnips using a pastry brush.
- Sprinkle with Silver Spoon Low Calorie sweetener and the sprigs of fresh rosemary.
- Cook in a preheated oven for 20-25 minutes until crisp and golden in colour.
- Garnish with freshly chopped parsley.
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