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Sticky maple-glazed parsnips with pecans

Spruce up your roots by adding crunchy nuts and caramelise with sweet maple syrup

  • Prep: 10 mins
    Cook: 40 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 210
  • Carbohydrates 20
  • Saturated Fat 1
  • Sugar 12
  • Protein 3
  • Fat 13
  • Fibre 6
  • Salt 0

Nutrition per serving

  • Calories 210
  • Carbohydrates 20
  • Saturated Fat 1
  • Sugar 12
  • Protein 3
  • Fat 13
  • Fibre 6
  • Salt 0

Ingredients

  • 1kg parsnips, cut into long pointy batons
  • 3 tbsp vegetable or sunflower oil
  • 3 tbsp maple syrup
  • 85g pecan halves, roughly chopped

Method

  1. Heat oven to 220C/200C fan/gas 7. On a large baking tray, toss the parsnips with the oil and plenty of seasoning. Cook on a low shelf in the oven for 30 mins.

  2. Remove from oven, drizzle with maple syrup, scatter over the pecans and toss everything together. Cook for a further 5-10 mins until the parsnips start to caramelise and crisp up at the ends.

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