Thyme Roast Potatoes and Parsnips

1. 1

   Slice in half to make these potatoes into bite size pieces, or if small enough leave whole.

2. 2

   Cut the parsnips julienne and slice out the hard core center.

3. 3

   Place both potatoes and parsnips into a roasting tin and cover all with a generous splash of olive oil.

4. 4

   Then cover with plenty of thyme and two large dessert spoons of rock salt and rub around until all is coated.

5. 5

   Cook in a pre-heated oven at 200 for 35 minutes or until golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.