Salted Caramel Roasted Parsnips And Cauliflower Recipes
SALTED CARAMEL ROASTED PARSNIPS AND CAULIFLOWER
The natural sweetness of the caramelised winter veg pairs perfectly with a drizzle of slightly salted caramel sauce. Trust us - you won't be able to stop eating this sticky, sweet and savoury side dish. Check out more make-ahead Christmas recipes.
Provided by delicious. magazine
Categories Roast potato recipes
Yield Serves 8
Number Of Ingredients 5
Steps:
- Heat the oven to 200°C/180°C fan/gas 6. Drizzle a generous glug of oil into a large roasting tin. Add the cauliflower and parsnips, season with salt and pepper, then toss together to coat the veg in the oil.
- Roast for 30-35 minutes until starting to brown. Remove the veg from the oven. Drizzle the caramel sauce over the top of the veg, toss to coat and sprinkle with a little more sea salt. Return to the oven for 15 minutes until golden and cooked through. Serve scattered with the parsley.
Nutrition Facts : Calories 175kcals, Fat 7.1g (1.3g saturated), Protein 4.8g, Carbohydrate 19.1g (9.6g sugars), Fiber 7.8g
ROASTED PARSNIP MEDLEY
Provided by Sandra Lee
Time 50m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- In a small pot, combine the 1/4 cup plus 2 tablespoons reserved garlic-pepper oil and the lemon pepper seasoning. Heat over low heat until just warm. Remove from the heat and let sit for 10 minutes to allow the lemon pepper seasoning to infuse the oil.
- Cut the large thick stems off the head of cauliflower. Break the head up into small florets. Slice the potatoes and parsnips in approximately 1-inch thick pieces. Place all the vegetables into a large bowl, add the half the seasoned oil, and toss to coat. Add the remaining oil and toss again. Transfer to 2 baking sheets and roast until lightly brown and tender, 35 to 40 minutes. If the vegetables start to brown too quickly, loosely cover with foil. Transfer to a serving bowl.
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