Oh, boy. This is good.
Instead of roasting my parsnips with the usual salt-pepper-garlic-olive oil, I followed this recipe for Maple-Roast Parsnips. The only thing I did differently was add a light sprinkling of salt before roasting. They are very mild, sweet, caramelized, and delicious.
- 2¼ lbs parsnips
- 125ml vegetable oil
- 80ml maple syrup
Preheat the oven to 200C/400F.
Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise.
Place the parsnips into a roasting tin. Pour the
oil over the parsnips and mix them well so that the oil covers all of
Pour the maple syrup over the parsnips and transfer
the roasting tin to the oven. Roast the parsnips for 35 minutes, or
until they are tender and golden-brown.