Brown Sugar Roasted Hasselback Parsnips

Super simple
Super simple
Super simple
Super simple
0:45 m

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!

Start cooking ➞




For the parsnips

<item-todo-done>3 large parsnips<item-todo-done><item-todo-done>1 tbsp ground almonds<item-todo-done><item-todo-done>1 tbsp soft brown sugar<item-todo-done><item-todo-done> few sprigs fresh rosemary<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

To serve

<item-todo-done>8 sage leaves<item-todo-done><item-todo-done> handful of halved hazelnuts<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done>

Before you start

Preheat the oven to 190°C, fan setting | Baking tray

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

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

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

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
//Sources //