Maple-glazed parsnips with hazel­nuts and pecans

donna hay - Fresh + Light - - Light Roast Vegetables -

1kg small parsnips, halved and quar­tered ⅓ cup (80ml) maple syrup

2 ta­ble­spoons ex­tra vir­gin olive oil sea salt and cracked black pep­per

½ cup ( 70g) hazel­nuts, roughly chopped ½ cup (60g) pecans, roughly chopped Pre­heat oven to 180°C (350°F). Place the parsnip on a large oven tray lined with non-stick bak­ing pa­per. Driz­zle with the maple syrup and oil. Sprin­kle with salt and pep­per and toss to coat. Cook for 20 min­utes or un­til golden and ten­der. Add the nuts, gen­tly toss and cook for 8 min­utes or un­til golden. Serve. SERVES 4–6.

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