Dukkah parsnips
- Sophie Godwin – Cookery writer
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Serves 6
Easy
Prep: 10 mins
Cook: 35 mins
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Toss parsnips with maple syrup and dukkah seasoning for a flavourful side dish that's perfect to accompany a roast or Christmas feast
Dairy-free
Egg-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1kg parsnips
peeled and cut into rough wedges
-
2 tbsp olive oil
-
1½ tbsp maple syrup
-
2 tbsp dukkah
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Nutrition: Per serving
- kcal183
- fat6g
- saturates1g
- carbs24g
- sugars12g
- fibre9g
- protein4g
- salt0.09g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Tip the parsnips into a large roasting tin, toss with the olive oil and a generous amount of salt and pepper, then spread out into a single layer so they roast evenly. Roast for 25-30 mins until soft.
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step 2
Flip the parsnips over with a spatula, then drizzle over the maple syrup and dukkah. Toss well to coat. Return to the oven for 5 mins until the parsnips are caramelised.
Recipe from Good Food magazine, Vegetarian Christmas 2021
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