Hasselback parsnips with orange & maple syrup
- Preparation and cooking time
- Serves 4
- 4 parsnips, peeled and cut in half lengthways
- 2 tsp olive oil
- 1/2 orange, juiced
- 1 tbsp red wine vinegar
- 2 tsp maple syrup
- 4 thyme sprigs, leaves picked
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Make deep cuts into the length of the parsnips at roughly 1/2cm intervals, without cutting through. Put on a baking tray lined with baking parchment in one layer, drizzle with the oil and season. Roast for 20 mins.
- STEP 2
Mix the orange juice, vinegar, maple syrup and thyme. Pour over the parsnips and roast for 15 mins more, basting once or twice.