Glazed parsnips and brussels sprouts

  • 10 mins preparation
  • 51 mins cooking
  • Serves 4
  • Print


Glazed parsnips and brussels sprouts
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/4 cup (55g) brown sugar
  • 1/4 teaspoon ground white pepper
  • 1 kilogram parsnips, peeled, sliced into 2cm rounds
  • 400 gram brussels sprouts
  • 1/4 cup coarsely chopped parsley


Glazed parsnips and brussels sprouts
  • 1
    Preheat oven to 220°C (200°C fan-forced). Line an oven tray with baking paper.
  • 2
    Combine oil, lemon juice, sugar and pepper in a large bowl. Add parsnip; toss to combine. Transfer the parsnip mixture to prepared tray. Roast for 20 minutes.
  • 3
    Meanwhile, bring a medium saucepan of water to the boil. Trim off the bases of the brussels sprouts. Peel off outer dark green leaves. Blanch in boiling water for 1 minute; drain. Cut any of the large sprouts in half.
  • 4
    Remove parsnips from the oven; turn them over. Add brussels sprouts; return to oven for a further 30 minutes, or until browned lightly. Serve vegetables sprinkled with parsley.


Not suitable to freeze. Brussels sprouts suitable to microwave.

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