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    Roasted Parsnips with Olives and Parsley

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    Pixicook editorial team
    clock-icon40 minutes

    A harmony of earthy parsnips with the tangy zing of black olives and artichoke hearts, rounded off with a fresh burst of parsley. This dish brings a Mediterranean twist to your table, perfect as a side or a vegetarian main.

    Easy
    Mediterranean
    Intermediate
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    Ingredients for Roasted Parsnips with Olives and Parsley

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    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Parsnips, peeled and diced

    0 oz

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    Black Olives, coarsely chopped

    0 oz

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    Artichoke Hearts, coarsely chopped

    0 oz

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    Garlic, microplaned

    cloves

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    Crushed Chili Flake

    pinches

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    Olive Oil

    0.25 fluid ounces

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    Lemon Juice

    from 1/2 lemon

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    Flat Leaf Parsley, finely chopped

    0 oz

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