Clementine & hazelnut sprouts
Try a touch of clementine juice to bring a lovely sweet zing to sprouts. Hazelnuts also add a mellow flavour and crunch for a flavourful Christmas side
Roasted parsnips with salted honey almonds
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
Ingredients
- 600g baby or regular parsnips (no need to peel them)
- 2tsp olive oil
- 50g honey
- 50g toasted almonds
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. If the parsnip tips are bruised or discoloured, cut them off at a point, and halve any larger parsnips through the centre. Tip them into a large pan, cover with water and season with salt. Boil for 5 mins, then drain well.
- STEP 2
Tip the parsnips into a roasting tin, drizzle with the olive oil and season well. Roast for 30 mins.
- STEP 3
Toss the parsnips, drizzle with the honey and sprinkle over the almonds. Roast for another 25 mins, tossing after 10 mins, until sticky and caramelised. Sprinkle with sea salt just before serving.
