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.
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.