Parmesan and Rosemary Swede

By: Deborah

Try this easy parmesan and rosemary swede recipe – roasted to golden perfection with crispy edges and a cheesy, herby finish. A simple, flavour-packed side dish for roast dinners or weeknight meals.

PREP: 10

COOK: 40

TOTAL: 50

Course: Side Dish

Cuisine: British

Servings: 6 people

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Equipment

Medium roasting tin

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
30 g (1.1 oz) 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

Optional variations:
- Add a drizzle of honey or balsamic glaze at the end for a sweet-savoury balance.
- Garlic and herb swede - add crushed garlic and mixed herbs instead of rosemary.
- Chilli parmesan swede - sprinkle with chilli flakes for a subtle kick of heat.
- Honey mustard swede - toss with honey and Dijon mustard before roasting for sweetness.
This parmesan and rosemary swede recipe is easily adapted if you’re cooking for less or more people.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS festive side dish, parmesan and rosemary swede recipe, roast swede recipe

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