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Roast parsnips with maple syrup & rosemary

Bring out the sweetness of this classic roast accompaniment with maple syrup and sprigs of rosemary for a low-fat yet delicious side dish

  • Prep: 15 mins
    Cook: 40 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 116
  • Carbohydrates 19
  • Saturated Fat 0
  • Sugar 9
  • Protein 2
  • Fat 1
  • Fibre 8
  • Salt 0.2

Nutrition per serving

  • Calories 116
  • Carbohydrates 19
  • Saturated Fat 0
  • Sugar 9
  • Protein 2
  • Fat 1
  • Fibre 8
  • Salt 0.2

Ingredients

  • 1kg parsnips (around 15cm in length), peeled
  • 4 tsp plain flour
  • 4 tsp olive or rapeseed oil
  • 4 tsp maple syrup
  • rosemary sprigs, leaves only, chopped
  • flaky sea salt

Method

  1. Halve the parsnips down their length (as they are not too big, the cores shouldn’t be woody so there is no need to remove them), then cut each half into 3 equal pieces. To do this, cut off the bottom and halve the top down the length. Boil for 5 mins, then drain well and toss with the flour.

  2. Heat oven to 220C/200C fan/gas 7. Put the oil in a large roasting tin and heat in the oven for 5 mins. Add the parsnips, turn them in the oil and give the tin a shake so that all the parsnips are in contact with the base of the tin. Roast for 30 mins, turning once, until golden. Tip onto a platter, drizzle with the maple syrup and scatter with rosemary and salt.

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