Oh yay for autumn! Yay for root vegetables. Sweet, savoury, earthy goodness, I just can’t get enough! One of my favourites has to be Smashed Crispy Roasted Parsnips. These parsnips are first parboiled, then roasted and THEN smashed and roasted again. Resulting in ultra fully insides and crispy caramelised edges. These really are next level. I served them with a yoghurt, mayo mint dip, a simple beetroot coleslaw and pan seared chicken thighs. And let me tell you—these little golden beauties stole the show. The double roasting brings out their natural sweetness while giving you all the crispy, craggy bits…
