By The Green Parent
21st January 2022
Serves 2 generously
Suitable for freezing
- 4 parsnips, peeled and sliced into 4cm pieces
- 2 sweet potatoes, peeled and sliced into 4cm pieces
- 1 red onion, peeled and quartered
- drizzle of sunflower oil
- generous pinch of dried sage
- 180g vacuum-packed cooked chestnuts
- handful of cranberries (fresh or frozen)
- zest of ¼ unwaxed orange, grated
- generous pinch of sea salt and black pepper
- Preheat the oven to 190°C/375°F/gas mark 5.
- Place the parsnips, sweet potatoes and red onion into a deep roasting pan, ensuring they do not overlap. Drizzle with sunflower oil and scatter over the sage. Roast in the oven for 20 minutes.
- Carefully remove from the oven and turn over the parsnips and sweet potatoes using tongs. Add the chestnuts and cranberries, then scatter over the orange zest. Return to the oven and roast for a further 15 minutes until the vegetables are golden and crisp.
- Remove from the oven and season to taste with salt and pepper.
EASY TIP - Vacuum-packed cooked chestnuts can be found in most supermarkets and are versatile for adding to casseroles, bakes, stuffing and stir-fries. They save the time and energy of roasting and peeling chestnuts, and last for a long time in the store cupboard.
RESOURCES
READ Vegan Roasting Pan by Katy Beskow (Quadrille, £15)
This recipe can be found in Issue 104 of The Green Parent magazine, buy a copy here
