Italian Roast Sprout & Parsnip Salad
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Total: 30 mins
This warm, hearty salad roasts sweet winter parsnips with super-seasonal Brussels sprouts, and a toasty topping of flaked almonds. Folded with creamy butter beans, crisp red onion and peppery rocket, dressed with a zesty squeeze of orange juice.
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548 kcal
(per portion)
Ingredients you'll need
  • 2 parsnips
  • 200g Brussels sprouts
  • 1 red onion
  • 400g tin of butter beans
  • 1 orange
  • 1 garlic clove
  • 35g flaked almonds
  • 50g rocket
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Roasting tin
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and peel the parsnips, then chop them into pieces about the size of your little finger. Add the parsnips to a roasting tin and toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide into the oven and roast for 10 mins.

  • 2.

    Meanwhile, trim the bases and any dry or ragged leaves off the Brussels sprouts. Halve the sprouts.

  • 3.

    Peel and finely slice the red onion and slide it into a salad bowl. Drain and rinse the butter beans, shake dry and add them to the bowl. Grate in the orange zest and squeeze in the juice. Peel and grate in the garlic. Pour in 1 tbsp olive oil and season with a pinch of salt and pepper. Fold everything together and set aside.

  • 4.

    When the parsnips have roasted for 10 mins, remove the tin from the oven and turn the parsnips over. Add the Brussels sprouts to the tin and slide back into the oven for 10 mins.

  • 5.

    After 10 mins, scatter the flaked almonds over the veg. Pop the tin back into the oven for 5 mins to toast the almonds.

  • 6.

    Tip the roast veg into the salad bowl and toss together. Fold in the rocket then heap the salad onto a couple of plates and serve.

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