Herby Roast Parsnips

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and peel the parsnips, then halve them lengthways. Slice the halves into quarters. Pop them in a large roasting tin or baking tray. Drizzle over 2 tbsp oil. Dot over 50g butter. Tuck 2 bay leaves underneath the parsnips. Season with salt and pepper. Turn to coat in the oil and seasonings.

2. Slide the tin into the oven and roast for 30 mins, taking the parsnips out of the oven and turning them over after 15 mins.

3. While the parsnips roast, pick the sage leaves off their stalks. Set aside. Roughly chop the parsley leaves. Keep them separate from the sage leaves.

4. After 30 mins, take the parsnips out of the oven and add the sage leaves. Turn the parsnips over, then return to the oven and roast for a further 5-10 mins till the parsnips are golden brown and the sage is crisp.

5. Take the parsnips out of the oven and add the chopped parsley leaves. Toss to mix the parsnips and herbs together. Transfer the parsnips to a serving dish, discarding the bay leaves, and serve.

6. Love Your Leftovers
Any leftover parsnips will keep in the fridge for up to 3 days. Transfer to a tub, seal and store. Add them to bubble ‘n’ squeak. Or make a hash by roughly chopping then frying leftover parsnips in a hot pan with some chopped onions and mushrooms till golden and crisp. Crack in an egg or two, pop on a lid and cook till the eggs are just set.