Spiced Maple Hasselback Parsnips

One vegetable I always look forward to on Christmas Day without fail (apart from Brussel Sprouts!) is the parsnip. Always cooked the same way: Roasted with vegetable oil and maple syrup, they’re sticky, sweet and far too more-ish for their own good! Now that the holidays and Christmas are fast approaching, it seemed only just to play around with the idea of roasting parsnips, and that is how this came into creation! It works surprisingly well too! The spices add a warm, winter-y flavour, making them perfect to enjoy at Christmas or anytime this winter.

Serves 2-3

  • Parsnips. 3
  • Olive oil. 2 tbsp
  • Salt & Pepper
  • Maple syrup. 2 tbs
  • Ground allspice. 1 tsp
  • Ground nutmeg. ¼ tsp

Pre-heat the oven to 180°C. Peel the parsnips and slice lengthways into two. Using a sharp knife, make slices widthways along the un-cut side of the parsnip, stopping short of cutting all the way through. Place on a lined baking tray, drizzle with the oil and salt & pepper, then rub it all over the parsnips with your hands. Bake in the oven for 20 min.

In a small bowl, mix together the maple syrup and spices. After the 20 min, take the tray out of the oven, and brush the surface of the parsnips liberally with the syrup. Place back in the oven for another 10-15 min, until cooked, bubbling and turning golden brown. Let cool for 5 min or so before serving. (Burning your mouth on molten sugar is not fun!)

Ted x

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