Roasted shallots and parsnips with bacon & walnut crumb

Parsnips and shallots are the perfect pair in this easy side dish, with the tasty crumb making it that little bit more special. 

Roasted shallots and parsnips with bacon & walnut crumb


Serves 4 - 6

6 parsnips, cut in half, then quartered into sticks

3 shallots, peeled and cut in half

2 Tbsp olive oil

2 – 3 sprigs rosemary and some chopped leaves

150g bacon, roughly chopped

3 cloves garlic, finely chopped

1 cup walnuts, ½ chopped finely and ½ roughly chopped

Handful of sage or parsley leaves, chopped



Preheat oven to 180°C (fan assisted).

Toss the parsnips and shallots in olive oil and pile into a baking pan lined with baking paper. Season with a little salt and add rosemary.

Roast for 30-40 minutes, or until parsnips are tender, shaking the pan to turn vegetables halfway through cooking.

While the vegetables are cooking prepare the crumb. Fry the chopped bacon in a frying pan until crispy. Remove from the pan and set aside.

Reduce the heat to medium low and add garlic. Cook for 1-2 minutes until fragrant, being careful not to let it burn. Add walnuts and herbs. Toss to coat and cook a further minute. Return the bacon to the pan and mix. Remove from the heat.

Scatter the crumble mix over the roasted parsnips and return to the oven for a further 5 minutes before serving.



Add a handful of fresh breadcrumbs to the crumble mix with the walnuts if wished.

Crumble mix can be made beforehand.

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