Description
These easy and delicious maple syrup glazed parsnips are roasted with clementines, fresh rosemary and crunchy walnuts, the perfect side dish for your Christmas table.
Ingredients
Scale
- light oil
- 400g (14 oz) parsnips
- 2 sprigs rosemary
- 1 clementine
- 1 tbsp maple syrup
- small handful roughly chopped walnuts
- freshly ground sea salt
Instructions
- Pre-heat the oven to 220 degrees (430 farenheit). Fill a roasting dish with just enough oil to cover the bottom and transfer it to the oven to heat up.
- Meanwhile, peel the parsnips and cut them into thick wedges – you want them to be bite sized, but you don’t want them to be any thinner than your thumb – use the pictures for guidance!
- Transfer the prepared parsnips to a medium lidded saucepan filled with cold water and a generous amount of salt. Clap on the lid and set the parsnips over a high heat. Allow them to come to the boil and cook for about 5 minutes or so, until only just tender.
- Drain the parsnips and toss them, along with the rosemary sprigs and the clementine, halved, in the hot oil. Transfer to the oven and roast for 35 minutes until golden.
- Carefully remove the parsnips from the roasting dish with a slotted spoon and set aside. Pour all of the excess oil out of the dish and return the parsnips and clementine halves along with the maple syrup, walnuts and a generous few grinds of sea salt. Toss everything so the parsnips are well coated and roast for a further 5 minutes before serving.
Notes
These are surprisingly delicious cold, so would work well in a Christmas leftovers sandwich.