I love a roast dinner so decided to put together a set of videos showing how I make each part. These parsnips are are slightly sweet and the rosemary brings out the flavours. The sightly caramelized taste means they'll stand out when served with your roast dinner. No need to use honey.
Course: Main Course, Side Dish
Keyword: maple parsnips, roast parsnips, vegan christmas
4largeparsnipspeeled and cut in half
pinch of pink/sea salt
Preheat oven to 200oC/392oF. Serves 3-4
Peel the parsnips and cut off the ends. Slice in half and boil with a pinch of salt for 2 minutes.
While the parsnips boil pour vegetable oil into a roasting tin (just enough to coat the base of the tin) and add the syrup and rosemary. Stir so all the ingredients are combined.
Drain the parsnips and place them in the tin with the oil. Make sure each parsnip is coated in the glaze.
Roast for 40 minutes turning halfway through. After 40-45 minutes they will be golden brown. Enjoy!
TIP: By boiling for 2 minutes it keeps the parsnips soft inside as sometimes they can be dry. Do not boil for more than 2 minutes as they will be too soft.