Maple Roasted Parsnips Food

MAPLE-GLAZED PARSNIPS

Steps:

• Combine 1/2 cup water, the parsnips, cranberries, maple syrup, 1 tablespoon olive oil, the coriander, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium-high heat; bring to a simmer. Reduce the heat to medium low, cover and cook until tender, 8 to 10 minutes.
• Uncover and add the remaining 2 tablespoons olive oil, 1 tablespoon water and the lemon juice. Cook, stirring, until glazed, 1 to 2 minutes. Stir in the parsley; season with salt.

MAPLE-GLAZED ROAST PARSNIPS

Steps:

• Preheat oven to 425 F / 220 C / Gas 8.
• Transfer to a warm serving dish, serve immediately or keep warm until needed.

ROASTED PARSNIPS AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

MAPLE ROASTED PARSNIPS

Steps:

• Preheat oven to 400°F. Line a baking pan with parchment paper.
• Peel the parsnips and cut them into 2" pieces. The thicker end of the parsnips can be cut in half lengthwise.
• Toss parsnips with oil, maple syrup, sage, and salt & pepper to taste.
• Place the parsnips on the parchment paper and roast 18-22 minutes or until tender and lightly browned.

SALTED MAPLE-ROASTED PARSNIPS

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the parsnips in a large roasting tin with the oil, maple syrup, thyme leaves and some sea salt flakes. Roast for 35-40 mins until soft and sticky. Scatter over a few more sea salt flakes before serving.

MAPLE ROASTED PARSNIPS

Steps:

• Preheat oven to 200 C.
• Line a baking dish with non stick baking paper.
• Place parsnips, salt, pepper and oil in baking dish.
• Toss to combine.
• Roast for 30 minutes, pour over syrup.
• Roast for another 15 - 20 minutes till cooked through and golden.

ROAST PARSNIPS WITH MAPLE SYRUP & ROSEMARY

Steps:

• 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.
• 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.

MAPLE SPICED PARSNIPS

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the oil, turmeric, cumin and maple syrup, then toss with the parsnips on a baking tray and season lightly. Bake in the oven for 30 mins or until soft and slightly blackened - the caramelising will give them more flavour.