Sticky Roasted Parsnips with Lentils & Herby Yoghurt

Ingredients

For the parsnips

• 4–5 parsnips, peeled and halved lengthways
• Olive oil
• 1 tbsp maple syrup or honey
• Salt and black pepper
• Optional: 1 tsp wholegrain mustard or cumin seeds

For the lentils

• 1 tin green lentils, drained and rinsed
• 1 small red onion or shallot, finely sliced
• 1 tbsp olive oil
• 1 clove garlic, finely chopped
• Splash of red wine vinegar or lemon juice

To finish

• Yoghurt (or plant yoghurt)
• Chopped parsley or dill
• Extra olive oil

Method

1. Heat the oven to 200°C (180°C fan).
2. Toss the parsnips with olive oil, maple syrup, salt and pepper (and mustard or cumin seeds if using).
3. Roast for 30–35 minutes, turning once, until deeply golden and sticky.
4. Meanwhile, heat olive oil in a pan and gently fry the onion for 5–7 minutes until soft.
5. Add the garlic, cook for 30 seconds, then stir in the lentils and warm through.
6. Season and finish with a splash of vinegar or lemon juice.
7. Spoon the lentils onto plates, top with roasted parsnips, drizzle with yoghurt and scatter over herbs.

To serve

With crusty bread, alongside roast chicken or mushrooms, or as part of a winter sharing table.