No longer the poor relation to the potato, roasted parsnips are a sweet and tender side dish to match any type of Sunday roast.
3 tbsp Carla's Potato Seasoning
2 tbsp olive oil (or oil of your choice)
Peel, slice and par-boil the parsnips
Add 2 tbsp of oil and one third of a packet of Carla's Potato Seasoning
Stir until well coated (can be frozen at this point if desired)
Cook in a pre-heated oven at 170°C for 45 to 50 minutes