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