Lemon Thyme Roasted Parsnips With Red Onion Confit

• parsnips↗700 g
• lemon, cut into 8 wedges↗1
• olive oil↗2 tablespoons
• fresh thyme↗2 tablespoons
• For the confit
• olive oil↗6 tablespoons
• red onions, sliced↗225 g
• chili flakes↗1⁄2 teaspoon
• light brown sugar↗1 teaspoon
• fresh ginger, peeled and chopped1 cm
• garlic cloves, chopped↗3

Step-by-step instructions

1. 1

   Heat oven to 190C / 375°F.

2. 2

   Cut parsnips lengthways into halves or quarters depending on size.

3. 3

   Toss the parsnips and lemon in the olive oil and sprinkle with 1/2 the thyme. Roast for 40 mins until tender.

4. 4

   To make the confit heat the oil and gently fry the onion for 6 - 7 minutes Add the chilli, ginger, sugar, garlic and seasoning. Cover and cook over a low heat for 15 minutes until caramelised and tender. If it becomes too sticky or dry add 2 tsp of water.

5. 5

   Remove parsnips from oven and pile onto plates. Sprinkle over the rest of the thyme and serve with the confit on the side.