Maple-Glazed Roast Parsnips with Rosemary
Sweet and savory roast parsnips drizzled with maple syrup and fresh rosemary – a perfect holiday side!
Equipment
- Large roasting tin
Ingredients
- 1 kg parsnips approximately 15cm in length, peeled
- 4 tsp plain flour
- 4 tsp olive oil or rapeseed oil
- 4 tsp maple syrup
- 2 rosemary sprigs leaves only, chopped
- Flaky sea salt
Instructions
- Prepare the Parsnips: Halve the peeled parsnips lengthwise, then cut each half into 3 equal pieces.
- Place the parsnip pieces in a large pot of boiling water and boil for 5 minutes.
- Drain well and toss with the flour to coat.
- Preheat the Roasting Tin: Preheat the oven to 220°C (200°C fan) or gas mark 7.
- Add the oil to a large roasting tin and heat in the oven for 5 minutes.
- Roast the Parsnips: Add the parsnips to the hot roasting tin, turning them in the oil to coat.
- Give the tin a shake so the parsnips make contact with the base.
- Roast for 30 minutes, turning once halfway through, until golden and crispy.
- Finish and Serve: Transfer the roasted parsnips to a serving platter, drizzle with the maple syrup, and scatter with chopped rosemary and flaky sea salt.
Notes / Tips / Wine Advice:
Wine Advice
Pair with a dry white wine such as Sauvignon Blanc, which complements the sweet and savory flavors of the roasted parsnips.
Nutritional Information
Calories: 116 kcal | Carbohydrates: 19 g | Protein: 2 g | Fat: 1 g | Fiber: 4 g | Sugar: 9 g | Salt: 0.3 mg
