Maple parsnip, sprout and lentil traybake
Roasted parsnips, brussels sprouts and green lentils, glazed with maple and mustard at the end. Sweet, sharp and a bit autumnal, and the sprouts crisp at the edges.
Made without gluten ingredients.
Method
- Set the oven to 200°C (180°C fan). Peel the parsnips and cut them into batons about as thick as your finger. Trim and halve the brussels sprouts, and cut the red onion into wedges.
- Put the parsnips, sprouts and onion on a large roasting tray with the olive oil, dried thyme and a good pinch of salt and black pepper. Toss well and spread out in a single layer.
- Roast for 30 minutes, turning halfway, until the parsnips are golden and a knife goes in easily, and the outer sprout leaves are crisp.
- While that roasts, drain and rinse the green lentils and roughly chop the walnuts. Stir the maple syrup and dijon mustard together in a small bowl.
- Add the lentils and walnuts to the tray, pour over the maple and mustard mixture and stir until everything is coated.
- Roast for 8 minutes more, until the glaze is sticky and the lentils are hot. Serve straight from the tray.
Tip Cut the parsnip batons evenly, and halve any very thick ones lengthways. Uneven pieces mean some are burnt while others are still hard.
Per portion
| Energy | 610 kcal |
| Protein | 21 g |
| Carbohydrate | 60 g |
| of which sugars | 26 g |
| Fat | 28 g |
| of which saturates | 4 g |
| Fibre | 24 g |
| Salt | 0.77 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- parsnip3
- brussels sprouts300 g
- red onion1
- green lentils1 tin
- walnuts30 g
- maple syrup1 tbsp
- dijon mustard1 tbsp
- dried thyme1 tsp
- olive oil2 tbsp
