Roast Parsnips with Maple and Rosemary
5-6 large Parsnips (approx 1kg)
2 tbsp of Olive Oil
2 tbsp of Maple Syrup
2 sprigs of Rosemary
Sea salt and freshly ground black pepper
Preheat the oven to 200C/ gas mark 6. Bring a large pan of water to the boil, add the parsnips and cook for 5 minutes before draining. Scatter the parsnips onto a baking tray, drizzle with oil and season well. Toss everything together to coat. Roast for 30 minutes then drizzle with maple syrup and scatter over the rosemary leaves. Continue to roast for 15 minutes until the parsnips are golden brown. Spoon into a bowl and serve.
- When adding the maple syrup and rosemary, you can also add grated parmesan cheese.
- Always heat vegetable dishes before serving.