Brown Sugar Roasted Hasselback Parsnips
- Super simple
- 0:45 m
- 6 ingredients
Are you looking for Vegan Christmas recipes? You've come to the right place! These Brown Sugar Roasted Hasselback Parsnips are an absolute must-have for this year's festive dinner table. It's a delicious vegan recipe that tastes AMAZING and will definitely impress your friends, family, or whoever you're sharing the festive season with. Enjoy!
Serves: 4
Ingredients
For the parsnips
- 3 large parsnips
- 1 tbsp ground almonds
- 1 tbsp soft brown sugar
- few sprigs fresh rosemary
- 4 tbsp olive oil
- Salt & pepper to taste
To serve
- 8 sage leaves
- handful of halved hazelnuts
- 3 tbsp olive oil
Before you start
Preheat the oven to 190°C, fan setting | Baking tray
Step 1
Prepare the parsnips
- Slice the parsnips in half, lengthways
- Cut thin slits down the parsnips about ½ cm apart from each other, ensuring not to go all the way through the bottom
Ingredients
- 3 large parsnips
Step 2
Soften the parsnips
- Bring a pan of salted water to the boil
- Once boiling, add the parsnip halves and cook for 5 minutes
- After 5 minutes, drain and steam dry
Step 3
Roast the parsnips
- Once dry, place the parsnips into a baking tray and add the ground almonds, brown sugar, fresh rosemary, olive oil and a good pinch of salt and pepper
- Mix well until everything is coated and roast for 35-40 minutes until crispy and golden
Ingredients
- 1 tbsp ground almonds
- 1 tbsp soft brown sugar
- few sprigs fresh rosemary
- 4 tbsp olive oil
- Salt & pepper to taste
Step 4
Fry the sage leaves
- Add the 3 tbsp of olive oil to a frying pan and warm over medium heat
- Once hot, add the sage leaves and hazelnut halves, and fry for a couple of minutes until golden add a knob of butter and coat the sage and hazelnuts
- Remove the sage leaves and place them on a plate lined with kitchen paper
Ingredients
- 8 sage leaves
- handful of halved hazelnuts
- 3 tbsp olive oil