Sticky roast parsnips

SHAPE
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (8)

12.00 parsnips — peeled
2.00 onions — peeled and quartered
45.00 ml maple syrup
15.00 ml fresh chillies — 573
15.00 ml water
0.00 salt and freshly ground black pepper
0.00 fresh thyme — sprigs
2.00 apples — red, cored, quartered
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Method:

Toss parsnips, onions, syrup, oil, water and seasoning together in a roasting pan.
Place in a preheated 180 °C oven and roast for 30 minutes.
Add apples and toss to coat, roast for a further 30 minutes, until vegetables are golden.
Serve with roast pork or chicken.

NUTRITION PER PORTION: Energy 1 033 kJ; Carbohydrates 45 g; Protein 2 g; Fat 4 g



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