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Mary Berry’s Squash and Parsnip Roasties
From the book
Simple Comforts
Heart-warming comfort dishes from the nation's favourite cook
With easy, family-friendly recipes as well as all-out weekend feasts
Including chapters full of indulgent bakes and sweet treats
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Introduction from Mary Berry
Cooked together, these wonderful vegetables are a great accompaniment to any roast.
Ingredients
Method
Preheat the oven to 220°C/200°C fan/Gas 7. Slide a large roasting tin into the oven to heat up.
Add the oil to the hot tin, tip in the parsnips and turn them once to coat in the oil.
Roast the parsnips for about 10 minutes, then remove the tin from the oven, add the squash and stir to coat it all in the oil. Continue to roast for about 30 minutes, turning once, until cooked through and golden brown. Sprinkle the roasties with sea salt before serving.
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