These baby parsnips are a great winter side dish.

Leave the garlic in its skin so it’s protected while  roasting and it will end up mellow and soft.

You don’t need to dress these parsnips with anything other than the olive oil they’re cooked in and the soft fragrant flesh of the garlic.

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Ingredients

1 tray baby parsnips
4 cloves garlic
2 tbsp olive oil
Salt & pepper
2 tbsp chives, sliced

Method

Preheat oven to 180°C.

Toss parsnips in olive oil, season with salt and pepper, and place on an oven tray with the garlic cloves.

Bake for 10 mins, then turn and roast for a further 15 mins, or until the skin is crisp.

Place on a serving plate, then spoon over the remaining oil from the tray, squeeze over the soft garlic, and garnish with chives.