Parsnip and Brussels Sprouts Bake
The secret to brussels sprouts you'll actually crave come Christmas, and any time of the year really, is a perfect roast (creamy on the inside, crunchy outside) and crunchy toppings (toasted walnuts and fresh pomegranate seeds).
500g brussels sprouts, halved
300g parsnips, scrubbed and cut into rounds
3 tbsp olive oil
1 tsp salt
1/2 tsp ground pepper
1/2 lemon, juiced
50g pomegranate seeds
60g walnuts, toasted and chopped
Preheat your oven to 185˚C. Toss the brussels sprouts and parsnips onto a baking tray and coat with olive oil, salt and pepper.
Roast for 25-30 minutes, stirring half way through, until they're crispy and golden.
Top with a squeeze of lemon juice, pomegranate seeds, toasted walnuts and flaky sea salt.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.