Salted caramel roasted parsnips and cauliflower
- Published: 22 Jan 18
- Updated: 18 Mar 24
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.
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Serves 8 -
Hands-on time 20 min, oven time 45-50 min
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Recipe from December 2017 Issue
Nutrition
Nutrition: per serving
- Calories
- 175kcals
- Fat
- 7.1g (1.3g saturated)
- Protein
- 4.8g
- Carbohydrates
- 19.1g (9.6g sugars)
- Fibre
- 7.8g
- Salt
- 0.1g
delicious. tips
Prep to the end of step 1 up to 12 hours ahead and chill in sealed food bags covered with damp kitchen paper. Or, 2-3 hours before serving, roast the veg for 30 minutes (step 2), then remove and stir in the caramel sauce. Keep covered, then roast for 15-20 minutes until crisp before serving.
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