Crispy Caramelised Brussels Sprouts & Parsnips With Farro, Tangy Caper Salsa Verde & Toasted Hazelnuts
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
This is one of very few recipes that takes a little longer than 15 minutes, but we hope you'll forgive us when you see how easy it is to finish!
STEP 2
Boil your kettle, pre-heat your oven to 220Ā°C / 200Ā°C fan, then take out a large roasting tray and a saucepan.
STEP 3
Slice off and discard the bottom end of theĀ brusselsĀ sprouts, then slice vertically in half. Cut theĀ parsnipĀ into 1.5cm cubes. Add theĀ parsnipsĀ to your roasting tray, toss in a drizzle of olive oil, season well with salt and pepper and roast for 10 minutes. Then add theĀ brusselsĀ sproutsĀ tossed in oil, salt and pepper and roast for a further 15-20 minutes or until golden and caramelised. Add theĀ hazelnutsĀ to one side of your baking tray for the final 5 minutes of cooking time.
STEP 4
Meanwhile, pour boiling water from your kettle into your saucepan and place over a medium heat. Add theĀ farroĀ and boil for 15 minute or until tender but al dente.
STEP 5
To serve up, divide the brusselsĀ sprouts, parsnips and farro between serving plates, scatter over the toastedĀ hazelnuts, then smother everything generously in tangy caper salsa verde dressing. Enjoy!
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Crispy Caramelised Brussels Sprouts & Parsnips With Farro, Tangy Caper Salsa Verde & Toasted Hazelnuts
Crispy Caramelised Brussels Sprouts & Parsnips With Farro, Tangy Caper Salsa Verde & Toasted Hazelnuts
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
This is one of very few recipes that takes a little longer than 15 minutes, but we hope you'll forgive us when you see how easy it is to finish!
STEP 2
Boil your kettle, pre-heat your oven to 220Ā°C / 200Ā°C fan, then take out a large roasting tray and a saucepan.
STEP 3
Slice off and discard the bottom end of theĀ brusselsĀ sprouts, then slice vertically in half. Cut theĀ parsnipĀ into 1.5cm cubes. Add theĀ parsnipsĀ to your roasting tray, toss in a drizzle of olive oil, season well with salt and pepper and roast for 10 minutes. Then add theĀ brusselsĀ sproutsĀ tossed in oil, salt and pepper and roast for a further 15-20 minutes or until golden and caramelised. Add theĀ hazelnutsĀ to one side of your baking tray for the final 5 minutes of cooking time.
STEP 4
Meanwhile, pour boiling water from your kettle into your saucepan and place over a medium heat. Add theĀ farroĀ and boil for 15 minute or until tender but al dente.
STEP 5
To serve up, divide the brusselsĀ sprouts, parsnips and farro between serving plates, scatter over the toastedĀ hazelnuts, then smother everything generously in tangy caper salsa verde dressing. Enjoy!
Product Information
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
This is one of very few recipes that takes a little longer than 15 minutes, but we hope you'll forgive us when you see how easy it is to finish!
STEP 2
Boil your kettle, pre-heat your oven to 220Ā°C / 200Ā°C fan, then take out a large roasting tray and a saucepan.
STEP 3
Slice off and discard the bottom end of theĀ brusselsĀ sprouts, then slice vertically in half. Cut theĀ parsnipĀ into 1.5cm cubes. Add theĀ parsnipsĀ to your roasting tray, toss in a drizzle of olive oil, season well with salt and pepper and roast for 10 minutes. Then add theĀ brusselsĀ sproutsĀ tossed in oil, salt and pepper and roast for a further 15-20 minutes or until golden and caramelised. Add theĀ hazelnutsĀ to one side of your baking tray for the final 5 minutes of cooking time.
STEP 4
Meanwhile, pour boiling water from your kettle into your saucepan and place over a medium heat. Add theĀ farroĀ and boil for 15 minute or until tender but al dente.
STEP 5
To serve up, divide the brusselsĀ sprouts, parsnips and farro between serving plates, scatter over the toastedĀ hazelnuts, then smother everything generously in tangy caper salsa verde dressing. Enjoy!