Crispy Caramelised Brussels Sprouts & Parsnips With Farro, Tangy Caper Salsa Verde & Toasted Hazelnuts

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

This is one of very few recipes that takes a little longer than 15 minutes, but we hope you'll forgive us when you see how easy it is to finish!

STEP 2

Boil your kettle, pre-heat your oven to 220°C / 200°C fan, then take out a large roasting tray and a saucepan.

STEP 3

Slice off and discard the bottom end of the brussels sprouts, then slice vertically in half. Cut the parsnip into 1.5cm cubes. Add the parsnips to your roasting tray, toss in a drizzle of olive oil, season well with salt and pepper and roast for 10 minutes. Then add the brussels sprouts tossed in oil, salt and pepper and roast for a further 15-20 minutes or until golden and caramelised. Add the hazelnuts to one side of your baking tray for the final 5 minutes of cooking time.

STEP 4

Meanwhile, pour boiling water from your kettle into your saucepan and place over a medium heat. Add the farro and boil for 15 minute or until tender but al dente.

STEP 5

To serve up, divide the brussels sprouts, parsnips and farro between serving plates, scatter over the toasted hazelnuts, then smother everything generously in tangy caper salsa verde dressing. Enjoy!