Roast parsnip & chestnut salad

autumn chestnut recipes healthy sides parsnip recipes roast dinner root vegetables

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Ingredients

500g parsnip , quartered

1 tbsp olive oil

200g pack cooked and peeled whole chestnut

2 rosemary sprigs, roughly chopped

1 tsp clear honey

140g bag mixed salad leaf (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.