Roasted Prawns with Parsnip
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just 40 minutes from start to table. Roasted prawns with parsnip is elegant enough for guests but simple enough for a busy Tuesday night. The prawns are tender and succulent while the parsnips caramelize into sweet, golden perfection. Parsnips are packed with fiber and vitamin C, so you're getting something genuinely nourishing alongside all that delicious seafood. The balsamic vinegar and fresh thyme tie everything together beautifully. Give this one a try and you'll understand why it's become such a regular in my kitchen.
Ella x
Ingredients
- 500 gking prawns(peeled and deveined)
- 4parsnips(cut into 1cm batons)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 sprigsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbalsamic vinegar
- 1 tablespoonlemon juice
- ¼ teaspoonred chilli flakes
- 2 tablespoonsunsalted butter
Detail level
Instructions
- 1
Preheat your oven to 200°C and line a large roasting pan with parchment paper.
Tip: Using parchment paper makes cleanup easier and prevents sticking.
- 2
Toss the parsnip batons with 2 tablespoons of olive oil, sea salt, and black pepper, then spread them in a single layer on the roasting pan.
Tip: Cut parsnips evenly so they roast at the same rate.
- 3
Roast the parsnips for 15 minutes until they begin to turn golden and caramelize at the edges.
- 4
While the parsnips roast, pat the prawns dry with paper towels and place them in a bowl with the remaining 2 tablespoons of olive oil, minced garlic, thyme, red chilli flakes, and lemon juice. Toss gently to coat.
Tip: Dry prawns will brown better and cook more evenly.
- 5
Remove the roasting pan from the oven and push the parsnips to the sides, creating space in the centre for the prawns.
Tip: This arrangement allows the prawns and parsnips to cook together without crowding.
- 6
Add the seasoned prawns to the centre of the pan and dot with butter. Return to the oven for 8-10 minutes until the prawns are pink and cooked through.
Tip: Don't overcook the prawns—they cook quickly and become tough if left too long.
- 7
Remove from the oven and drizzle the balsamic vinegar over the entire dish, tossing gently to combine.
Tip: The warm roasted vegetables will help the balsamic reduce slightly and create a glossy coating.
- 8
Divide between serving plates, ensuring each portion gets prawns, parsnips, and the pan juices. Serve immediately.
Tip: Serve with crusty bread to soak up the delicious pan juices.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.