Roasted Prawns with Parsnip
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent king prawns paired with caramelized roasted parsnips, finished with garlic, thyme, and a touch of balsamic glaze for a sophisticated yet simple seafood dish.
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.
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