5. October 2026

Pesca's Potatoes, Parsnips & Pears

• Prep time: 15 minutes
• Cook time: 35–40 minutes
• Servings: 4 (as a side)

Ingredients

• 500g potatoes (such as Maris Piper or King Edward), scrubbed or peeled and cut into uniform chunks
• 400g parsnips, peeled and cut into wedges or chunks similar in size to the potatoes
• 2 firm pears (like Bosc, Conference, or Anjou), cored and cut into thick wedges (leave the skin on for better shape retention)
• 1 bulb of garlic, cloves separated and left unpeeled (or 4–5 cloves roughly chopped if you prefer eating the soft garlic)
• 4–5 sprigs of fresh thyme
• Zest and juice of 1 unwaxed lemon
• 3–4 tbsp extra virgin olive oil (or melted butter/a mix of both)
• Flaky sea salt and freshly cracked black pepper to taste

Step-by-Step Instructions

1. Preheat the Oven:
   • Preheat your oven to 200°C (180°C Fan / 400°F).
2. Prep the Hard Veggies:
   • Place the chopped potatoes and parsnips onto a large, rimmed baking tray. Toss them with 2 tablespoons of olive oil, a generous pinch of sea salt, and black pepper.
   • Spread them out in a single layer and roast for 15 minutes to give them a head start, as they take longer to cook than the pears.
3. Add the Pears & Aromatics:
   • Remove the tray from the oven. Add the pear wedges, unpeeled garlic cloves, and fresh thyme sprigs directly to the tray.
   • Drizzle everything with the remaining olive oil and squeeze half of the lemon juice over the top. Toss gently to combine without breaking up the pears.
4. Roast Until Tender and Golden:
   • Return the tray to the oven and roast for another 20–25 minutes, or until the potatoes and parsnips are fork-tender and golden-brown, and the pears are tender and caramelized at the edges.
5. Finish and Serve:
   • Remove from the oven, discard the woody thyme stems, and scatter the fresh lemon zest and the remaining lemon juice over the warm bake. Taste, adjust the seasoning with extra flaky salt if needed, and serve immediately straight from the pan.

Tip: For extra depth of flavor, you can toss in a handful of crushed walnuts or pecans during the last 5 minutes of roasting for a lovely nutty crunch.