Butter-roast parsnips with hazelnuts and sage

Dish up your best-ever roast parsnips this Christmas. Parsnips deserve better than to be cut into little pieces, roasted until dried out and burnt in places and left looking sad on the table. Treat them right and they’ll give the roast potatoes a run for their money.  Crisp sage leaves complement the texture and flavour of these sweet root veg, while a scattering of toasted hazelnuts provides crunch.

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