Roast parsnips with maple syrup & rosemary
- Preparation and cooking time
- Serves 8
- 1kg parsnips (around 15cm in length), peeled
- 4 tsp plain flour
- 4 tsp olive or rapeseed oil
- 4 tsp maple syrup
- rosemary sprigs, leaves only, chopped
- flaky sea salt
- STEP 1
Halve the parsnips down their length (as they are not too big, the cores shouldn’t be woody so there is no need to remove them), then cut each half into 3 equal pieces. To do this, cut off the bottom and halve the top down the length. Boil for 5 mins, then drain well and toss with the flour.
- STEP 2
Heat oven to 220C/200C fan/gas 7. Put the oil in a large roasting tin and heat in the oven for 5 mins. Add the parsnips, turn them in the oil and give the tin a shake so that all the parsnips are in contact with the base of the tin. Roast for 30 mins, turning once, until golden. Tip onto a platter, drizzle with the maple syrup and scatter with rosemary and salt.