These roast parsnips are far from a simple side dish. Adding a buttery coating alongside sweet cinnamon, sugar and lemon zest amplifies seasonal parsnips into something rather special. When preparing the parsnips, part-boil them first, as this makes sure they’re soft and fluffy on the inside after baking. Roasting parsnips in this tasty marinade enhances their natural sweetness, and this works for carrots, too. Serve these at the Christmas dinner feast, alongside a Sunday roast or even as part of your weekday lunches.

with

Schwartz Spices

and

Piccolo Parsnips

Welcome to the first in this year’s Countdown to Christmas recipes, a series of recipes and menu planning ideas that I will be sharing on the run up to Christmas. Today I’m sharing a fabulous festive side dish idea for Roast Parsnips with Brown Sugar and Cinnamon. Made with some delectable little Piccolo Parsnips and using an adaptation of a recipe I found on the Schwartz Spices UK website, these sticky, sweet and spiced roast parsnips will be the perfect accompaniment for any main meal over Christmas and the New Year.

These posts will be short and sweet, as like me you are probably very busy right now, so I’ll be sharing the recipes and menu planning ideas in some shorter than usual posts. A handy preparation tip: When preparing the parsnips, part-boil them first, as this makes sure they’re soft and fluffy on the inside after baking. Serve these at the Christmas dinner feast, alongside a Sunday roast or even as part of your weekday lunches as I have done on several occasions.

These roast parsnips are far from a simple side dish. Adding a buttery coating alongside sweet cinnamon, sugar and lemon zest amplifies seasonal parsnips into something rather special. Roasting parsnips in this tasty marinade with brown sugar and cinnamon enhances their natural sweetness, which works for carrots, too. Piccolo Parsnips are available from October to March and need to no peeling, which will save some time this Christmas. They are also smaller and sweeter than regular parsnips and we are addicted to them here at Chez L and L. The recipe for Roast Parsnips with Brown Sugar and Cinnamon is shared below. Enjoy them if you make them, Karen 

Disclaimer: Paid collaborative work with Schwartz and I received some Piccolo Parsnips for fun in the kitchen!

Roast Parsnips with Brown Sugar and Cinnamon

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Serves	6
Prep time	10 minutes
Cook time	45 minutes
Total time	55 minutes
Dietary	Gluten Free, Vegetarian
Meal type	Side Dish, Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion	Casual Party, Christmas, Formal Party, Halloween, Thanksgiving
Region	British
Website	Schwartz UK

These roast parsnips are far from a simple side dish. Adding a buttery coating alongside sweet cinnamon, sugar and lemon zest amplifies seasonal produce into something special. When preparing the parsnips, part-boil them first, as this makes sure they’re soft and fluffy on the inside after baking. Roasting parsnips in this tasty marinade enhances their natural sweetness, and this works for carrots, too. Serve these at the Christmas dinner feast, alongside a Sunday roast or even as part of your weekday lunches.

Ingredients

• 700g Piccolo Parsnips (halved)
• 75g salted butter
• 3 tablespoons brown sugar
• 1 teaspoon Schwartz cinnamon powder
• Zest of 1 large lemon
• Schwartz Sea Salt and Black Pepper to season

Note

These roast parsnips are far from a simple side dish. Adding a buttery coating alongside sweet cinnamon, sugar and lemon zest amplifies seasonal produce into something special. When preparing the parsnips, part-boil them first, as this makes sure they’re soft and fluffy on the inside after baking. Roasting parsnips in this tasty marinade enhances their natural sweetness, and this works for carrots, too. Serve these at the Christmas dinner feast, alongside a Sunday roast or even as part of your weekday lunches.

Directions

Step 1	Pre-heat the oven to 220°C, 425°, Gas Mark 7.
Step 2	Par-boil the parsnips in boiling water for 2 minutes and drain.
Step 3	Mix together the melted butter, sugar, Cinnamon and lemon zest in a large bowl. Add the parsnips and toss gently to coat evenly. Season to taste.
Step 4	Transfer to a baking tray, season to taste and roast in the oven for 35-45 minutes, or until golden brown.

More Festive Recipes on Lavender and Lovage:

Festive Spiced Ham, Cheese and Leftovers for Twelfth Night

Davidstow Festive Cheeseboard Challenge & Spiced Fig Jam

Festive Roast Pumpkin and Peppadew Pepper Lasagne

Festive Fun and Frivolity! Tea Cup After Eight Chocolate Mint Mousse

Duvet Apples & Frosty Mornings! Festive Baked Apples with Mincemeat and Honey

Winter Beef Braise and Quick Pickled Vegetables

Christmas Eve Fireside Supper Chicken & Ham Pie

Four “Oat Cuisine” Recipes for Christmas Day!