Parsnip, pear, pecans & pomegranate



4 parsnips, scraped and cut into 34 cm batons
1 pear, cored, sliced
2/3 cup pecans, lightly toasted, roughly chopped
½ pomegranate, seeds only
1 teaspoon maple syrup
2 tablespoons orange infused olive oil
Cracked black pepper


  1. Preheat oven to 180 C.
  2. Line baking tray with baking paper and add parsnips.
  3. Roast for approximately 20 minutes until tender.
  4. Combine dressing ingredients.
  5. Arrange cooked parsnips, pear slices and pecans on individual serving plates.
  6. Drizzle with dressing, pomegranate and freshly cracked black pepper.

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