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Parmesan and Rosemary Swede

Deborah
A moreish side dish that is a healthy alternative to chips, and is really tasty too.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine British
Servings 4 people

Ingredients
  

  • 1 swede (approx. 550 to 600g) peeled and cut into chips
  • 2 tbsp olive oil
  • 1 tbsp rosemary leaves chopped
  • salt and freshly ground black pepper
  • 30g parmesan grated
  • 2 cloves garlic bruised with the back of a knife

Instructions
 

  • Heat the oven to 220C/fan 200C/gas 7.  In a shallow roasting tin, toss the swede chips with the olive oil and chopped rosemary leaves.  Season with salt and freshly ground black pepper, toss again and then arrange in a single layer.  Sprinkle over half of the grated parmesan and add the 2 bruised cloves of garlic.
  • Roast for 20 minutes, turn over each swede chip and sprinkle over the other half of the grated parmesan.   Roast for another 15 to 20 minutes, until crisp, golden and cooked through (check the thickest chips with the end of a sharp knife to ensure they’re tender).

Notes

  • This parmesan and rosemary swede recipe is easily adapted if you’re cooking for less or more people.

 

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Keyword one pan, oven baked, roasted, vegetables, vegetarian