Cinnamon Roasted Parsnips and Pears

Another sweet and savory combo! I love the clementine dressing in combination with the cinnamon, gives it a real festive taste. The soft roasted pairs go great with a lovely moist nut roast, or pork if you prefer.



Ingredients (Serves 3-4)

  • 350g of parsnips or 3 medium parsnips
  • 2 firm conference pairs
  • 1 clementine
  • A large handful of chopped nuts
  • 1 teaspoon of cinnamon
  • 2/3 tablespoons of olive oil
  • Salt


Pre-heat the oven to 200C/180C fan/gas mark 6. Peel and chop the parsnips in half crosswise, and then into quarters length ways. Core and chop the pears into slightly smaller chunks that the parsnips. Coat the parsnips, pears and chopped nuts in olive oil and spread out in a baking tray. Sprinkle evenly the cinnamon over the mix and add salt to taste.


Place in the oven for 35-40 minutes, or until the pears are nice and soft, and the parsnips and chopped nuts have started to brown. Serve up straight away and drizzle with the juice of half a satsuma. Enjoy!


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