Roast parsnip & chestnut salad
By Good Food
A low-fat yet rustic root vegetable salad flavoured with honey and rosemary. It makes a great accompaniment a roast dinner.
- Prep:5 mins
Cook:35 mins
- Serves 6
- Easy
Nutrition per serving
- kcal 131
- fat 3g
- saturates 1g
- carbs 3g
- sugars 8g
- fibre 7g
- protein 3g
- 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)
Method
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.
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.