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Thyme and champagne roasted parsnips

Thyme and champagne roasted parsnips
Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
Serves 6–8

Take your parsnips up a notch this Christmas with Donna Hay’s extravagant version, made special with a glug of champagne.

Try this recipe alongside Donna's spiced pomegranate and orange-glazed ham and prosciutto-wrapped carrots.

By Donna Hay

From Saturday Kitchen

Shopping list

Ingredients

How-to videos

Method

  1. Preheat the oven to 220C/200C Fan/Gas 7.

  2. Divide the parsnips between two large roasting tins. Sprinkle with the sugar and toss to combine. Divide the thyme and champagne between the tins, toss to coat and sprinkle with salt and pepper.

  3. Roast, turning halfway, for 30–35 minutes or until the parsnips are golden and caramelised.

  4. Transfer the parsnips to a serving plate, top with extra thyme and sprinkle with salt and pepper to serve.