Glazed parsnips and brussels sprouts
Nov 11, 2013 1:19am- 10 mins preparation
- 51 mins cooking
- Serves 4
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Ingredients
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
Method
Glazed parsnips and brussels sprouts
- 1Preheat oven to 220°C (200°C fan-forced). Line an oven tray with baking paper.
- 2Combine 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.
- 3Meanwhile, 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.
- 4Remove 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.
Notes
Not suitable to freeze. Brussels sprouts suitable to microwave.
