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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Crispy bacon-basted turkey
Crispy bacon-basted turkey
A star rating of 5 out of 5.7 ratings

Make Christmas dinner even more special with our top tips for the the juiciest meat ever, infused with smoky goodness from an indulgent bacon butter baste

Creamed sprouts with chestnuts
Creamed sprouts with chestnuts
A star rating of 5 out of 5.7 ratings

Double cream, nutmeg and chestnuts make a luscious addition to traditional brussels sprouts - just watch this extra-ingulgent side dish disappear on Christmas Day

Vegan stuffing balls served on plate
Vegan stuffing
A star rating of 4.5 out of 5.6 ratings

Make these red onion, lentil and sage vegan stuffing balls for a welcome addition to any festive feast. Linseeds, pecans, hazelnuts and pistachios pack in a classic crunch

Nutrition: per serving (8)

  • kcal97
  • fat3g
  • saturates0g
  • carbs15g
  • sugars8g
  • fibre4g
  • protein1g
  • salt0g
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Method

  • step 1

    Heat oven to 220C/200C fan/gas 7. Put the parsnips in a large roasting tin with the oil, maple syrup, thyme leaves and some sea salt flakes. Roast for 35-40 mins until soft and sticky. Scatter over a few more sea salt flakes before serving.

Recipe from Good Food magazine, November 2015

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Comments, questions and tips (2)

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Overall rating

A star rating of 5 out of 5.2 ratings

mewxskf4

A star rating of 5 out of 5.

These came out amazingly! Definitely my "go to" roast side recipe.

lizleicester

Wonderful parsnips - and this recipe makes the most of their lovely sweetness.

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