Lemon Thyme Roasted Parsnips With Red Onion Confit

• 700 g parsnips
• 1 lemon, cut into 8 wedges
• 2 tablespoons olive oil
• 2 tablespoons fresh thyme
• For the confit
• 6 tablespoons olive oil
• 225 g red onions, sliced
• 1/2 teaspoon chili flakes
• 1 teaspoon light brown sugar
• 1 cm fresh ginger, peeled and chopped
• 3 garlic cloves, chopped

1. Heat oven to 190C / 375u0b0F.
2. Cut parsnips lengthways into halves or quarters depending on size.
3. Toss the parsnips and lemon in the olive oil and sprinkle with 1/2 the thyme. Roast for 40 mins until tender.
4. To make the confit heat the oil and gently fry the onion for 6 - 7 minutes Add the chilli, ginger, sugar, garlic and seasoning. Cover and cook over a low heat for 15 minutes until caramelised and tender. If it becomes too sticky or dry add 2 tsp of water.
5. Remove parsnips from oven and pile onto plates. Sprinkle over the rest of the thyme and serve with the confit on the side.

parsnips, lemon, olive oil, thyme, confit, olive oil, red onions, chili flakes, light brown sugar, ginger, garlic

Taken from www.food.com/recipe/lemon-thyme-roasted-parsnips-with-red-onion-confit-192757 (may not work)