18 October, 2016
Simply great roasted parsnips and aubergines
Ingredients
- 2 pieces medium sized aubergines washed
- 4 pieces medium sized parsnips peeled and washed
- 8 pieces cherry tomatoes washed, cut into half
- 1 piece spring onion scallion
- 2 tbsp olive oil
- 1 tsp Cajun spices
- 1/2 tsp sea salt
For decoration:
- 1 bunch small greens or fresh herbs
Servings: persons
Instructions
- Preheat the oven for 180°C/350°F/Gas mark 4.
- Cut the aubergines and the parsnips into 3 inch/5 cm long wedges.
- Place the vegetables on a backing tray lined with bakingpaper.
- Drizzle them with olive oil, season with the Cajun and salt. Toss them around so they get evenly from the spices and the oil.
- Bake the vegetables for 30 minutes, then serve with the sliced spring onion/scallion, the cherry tomatoes and the greens.
- You can also drizzle a little olive oil around.
Recipe Notes
Bon appétit!
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