Pan-fried sprouts & crunchy chorizo crumbs
Spruce up your brussels sprouts for the Christmas dinner table by adding crunchy chorizo breadcrumbs. It makes a flavourful side dish in a festive feast
Hasselback parsnips with orange & maple syrup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 parsnipspeeled and cut in half lengthways
- 2 tsp olive oil
- 1/2 orangejuiced
- 1 tbsp red wine vinegar
- 2 tsp maple syrup
- 4 thyme sprigsleaves picked
Nutrition: Per serving
- kcal138
- fat3glow
- saturates1g
- carbs21g
- sugars11g
- fibre7g
- protein3g
- salt0.1g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Make deep cuts into the length of the parsnips at roughly 1/2cm intervals, without cutting through. Put on a baking tray lined with baking parchment in one layer, drizzle with the oil and season. Roast for 20 mins.
step 2
Mix the orange juice, vinegar, maple syrup and thyme. Pour over the parsnips and roast for 15 mins more, basting once or twice.
