Hasselback parsnips with orange & maple syrup

Make parsnips really special for the Christmas dinner table. Sliced hasselback style, they’re flavoured with orange, red wine vinegar and maple syrup

  • Prep:10 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 138
  • fat 3g
  • saturates 1g
  • carbs 21g
  • sugars 0g
  • fibre 7g
  • protein 3g
  • salt 0.1g


  • 4 parsnips, peeled and cut in half lengthways
  • 2 tsp olive oil
  • 1/2 orange, juiced
  • 1 tbsp red wine vinegar
  • 2 tsp maple syrup
  • 4 thyme sprigs, leaves picked


  1. Heat the oven to 180C/160C fan/gas 4. Make deep cuts into the length of the parsnips at roughly 1/2cm intervals, without cutting through. Put on a baking tray lined with baking parchment in one layer, drizzle with the oil and season. Roast for 20 mins.

  2. Mix the orange juice, vinegar, maple syrup and thyme. Pour over the parsnips and roast for 15 mins more, basting once or twice.

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