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Heat the oven to 200C/180C fan/gas 6. Tip the parsnips into a large roasting tin, toss with the olive oil and a generous amount of salt and pepper, then spread out into a single layer so they roast evenly. Roast for 25-30 mins until soft.
Flip the parsnips over with a spatula, then drizzle over the maple syrup and dukkah. Toss well to coat. Return to the oven for 5 mins until the parsnips are caramelised.