Roast Parsnip & Chestnut Salad

A low-fat yet rustic root vegetable salad flavoured with honey and rosemary. It makes a great accompaniment a roast dinner.

• Cooking Time Prep 5 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 5 - 6

Nutrition per serving

• Kcalories

  131

• Protein

  3g

• Carbs

  3g

• Fat

  3g

• Saturates

  1g

• Fibre

  7g

• Sugar

  8g

• Salt

  0.1g

Ingredients

• 500g parsnips, quartered
• 1 tbsp olive oil
• 200g pack cooked and peeled whole chestnuts
• 2 rosemary sprigs, roughly chopped
• 1 tsp clear honey
• 140g bag mixed salad leaves (we used watercress, rocket & spinach)

Directions

1. Heat oven to 200C/180C fan/gas 6. On a baking tray, toss the parsnips with 2 tsp of the oil, season and roast for 20 mins. Remove from the oven and stir through the chestnuts and rosemary, then drizzle over the honey and roast for 10-15 mins more. Leave to cool.
2. Toss the leaves with the remaining oil and some seasoning, and pile onto a serving plate. Top with the parsnips, chestnuts and any juices from the tray.

Categories: All Christmas