Smashed sprouts mash with chestnuts
This veggie side is perfect for those who love the taste of brussels sprouts but don't like the texture
Sticky maple-glazed parsnips with pecans
Serves 8
Easy
Prep:
Cook:
Spruce up your roots by adding crunchy nuts and caramelise with sweet maple syrup
Skip to ingredients
- 1kg parsnipcut into long pointy batons
- 3 tbsp vegetable or sunflower oil
- 3 tbsp maple syrup
- 85g pecanhalves, roughly chopped
Nutrition: per serving
- kcal210
- fat13g
- saturates1g
- carbs20g
- sugars12g
- fibre6g
- protein3g
- salt0glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. On a large baking tray, toss the parsnips with the oil and plenty of seasoning. Cook on a low shelf in the oven for 30 mins.
step 2
Remove from oven, drizzle with maple syrup, scatter over the pecans and toss everything together. Cook for a further 5-10 mins until the parsnips start to caramelise and crisp up at the ends.
