Name: Glazed parsnips and brussels sprouts
Prep time: 10 min
Cook time: 51 min
Total time: 61 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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