- 3 Parsnips
- 5 cloves Garlic
- 1/2 tsp Onion powder
- 1/2 tsp Sesame seeds
- 1/2 tsp Sea Salt
- 1/2 tsp Apple Cider Vinegar
- 1/2 cup Organic Chicken Stock (sub veggie stock for vegetarian/vegan friendly)
- 1/4 cup extra virgin olive oil
- Sea Salt and Fresh Cracked Black Pepper, plus a little extra olive oil for roasting the parsnips
Preheat the oven to 400 degrees.
Peel and cube the parsnips.
Drizzle a couple tablespoons of extra virgin olive oil along with a pinch of sea salt and a few grinds of black pepper.
Roast for around 45 minutes or until fork tender and golden brown.