Roast parsnips and pears with thyme

I have made this first time for 2009 Christmas dinner and it worked wonderfully. The pears are lighter than other vegetables and add an extra dimension to the side dishes flavours.

Ingredients:
Serves 6-8

1kg (2lb 4 oz) parsnips
5 medium onions
6 conference pears unpeeled
juice of 1 lemon and rind of 1/2
4 tbsp olive oil
25g (1oz) butter melted

Wash the parsnips and peel if they are particularly dirty. Cutting lenghtways, halve or quarter them, depending on size. Halve the onions and cut each half into six wedges. Quarter the pears lengthways and remove the core from each piece. Toss the pears the lemon juice and rind. Parboil the parsnips for three minutes then toss them and the onions and pears in a large roasting tin (you want everything to be able to lie in a single layer) with the oil, butter, thyme and some seasoning. Turn everything over to make sure it is all coated in fat. Sprinkle the brown sugar over the top and roast for 25-30 minutes in an oven preheated to 200C/400F/gas mark 6 (the roast should be out by now). You need to turn them over once or twice (once is fine if you are too busy with other dishes). Everything should be tender and slightly caramelised.

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2 thoughts on “Roast parsnips and pears with thyme

  1. Pingback: Christmas dinner 2009 « Cooking for Hippos

  2. Pingback: Roast duck dinner « Cooking for Hippos

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