Step-by-Step Instructions

1. Read recipe introduction

   1 min

   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!

2. Boil kettle and preheat oven

   5 min

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

   Equipment: kettle, oven, roasting tray, saucepan
   Temperature: 220°C

3. Prep and roast vegetables

   33 min

   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.

   Equipment: knife, cutting board, roasting tray, oven

4. Boil the farro

   15 min

   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.

   Equipment: saucepan, stove

5. Plate and serve

   5 min

   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!

   Equipment: serving plates