Sprout, Carrot and Parsnip Salad with Aji Sauce


Prep time: 
10 minutes
Cooking time: 
30 minutes


A creative and tasty twist to traditional winter veggies.


  • 200g carrots, sliced diagonally
  • 200g parsnips, sliced diagonally
  • 1 onion, sliced into wedges
  • 200g sprouts, parboiled, halved
  • 3 tbsp sunflower oil
  • Flaky sea salt
  • 3 tablespoon sunflower oi

For the aji sauce:

  • 2 fresh jalapeno chillies, roughly chopped
  • 2 garlic cloves
  • 2 tablespoon parsley
  • 2 tablespoon coriander
  • 2 tablespoon cider vinegar
  • 1 tablespoon sugar


  1. Preheat the oven to 200C/400F/gas mark 6. Toss the carrots, parsnips and onion in the oil, season generously, then roast for 30-40 minutes or until well caramelised.
  2. Heat a griddle pan to high. Toss the sprouts in a little oil and griddle them cut side-down until char marks appear.
  3. Blitz all of the aji dressing ingredients in a food processor with some salt. Taste and adjust the flavours, by adding more vinegar or sugar to achieve the perfect sweet and sour balance.
  4. Mix the vegetables on a platter and spoon the sauce on top.


Photo Credit: Jonny Hughes @jonny2love
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