Maple-Roasted Brussels Sprouts and Parsnips

Shopping list

• 400 g Brussels sprouts — halved

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• 350 g parsnips — peeled, cut into wedges

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• 2 tbsp olive oil

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• 3 tbsp maple syrup — check label

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• 1 tbsp wholegrain mustard — check label

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• 1 pinch salt — to taste

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   Preheat the oven to 200 °C (fan 180 °C). Line a large baking tray with parchment.

2. 2

   Toss the halved Brussels sprouts and parsnip wedges with the olive oil, salt and black pepper on the prepared tray. Spread in a single layer.

3. 3

   Roast for 25– 30 minutes, turning halfway, until the vegetables are golden and tender with crispy edges.

4. 4

   In a small bowl, whisk together the maple syrup and wholegrain mustard.

5. 5

   Drizzle the maple-mustard glaze over the roasted vegetables and toss gently to coat. Return to the oven for 3– 4 minutes to caramelise the glaze.

6. 6

   Serve immediately as a side dish.