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Christmas cranberry sprouts and maple parsnips recipe

No Christmas dinner is complete without a host of wonderful side dishes.

Inspired by Taste of Home and Good Housekeeping, this recipe is a great way to put a creative spin on those Christmas Day classics.

Have some leftover veg? Try this simple BBQ recipe to make the most of those festive veggies and reduce food waste over the holidays.

Check out our blog to discover our top 10 tips on cutting food waste this Christmas.

Nutritional content

Servings: 6 people

Prep time: 55 minutes


  • 450g carrots, peeled, trimmed & sliced

  • 500g parsnips, peeled, trimmed & sliced

  • 6 tbsp olive oil

  • 1 tbsp maple syrup

  • 3 sprigs thyme, leaves picked

  • Seasoning

  • 675g brussels sprouts, trimmed & halved

  • 90g dried cranberries

  • 3 tbsp water

  • 53g walnuts, chopped

  • 3 tbsp balsamic vinegar


  1. Preheat the oven to 180℃, and let it heat up while you prepare the veg.

  2. Put the carrots and parsnips on a baking tray, and add 2 tablespoons of oil, the maple syrup, thyme and seasoning.

  3. Toss well so the veg is fully coated, then put the tray in the oven.

  4. Roast for 45 to 50 minutes, until the veg is golden and completely cooked through.

  5. In the meantime, prepare the brussels sprouts. Put 4 tablespoons of oil in a large frying pan and warm over a medium heat.

  6. Add the sprouts to the pan, cut side down, and cook for 4 or 5 minutes, until the bottom has browned.

  7. Add the dried cranberries and water to the pan, then cover and cook for 1 or 2 minutes, until the sprouts are crisp-tender.

  8. Remove the lid, stir in the walnuts and cook until the water has evaporated, stirring often.

  9. Add the vinegar to the pan and stir everything well.

  10. Serve hot with the maple parsnips and carrots, alongside your turkey or nut roast.


To store: Once the veg is cool, put it in an airtight container and keep it in the fridge for up to 4 days.


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