Roast Parsnips With Maple Syrup Rosemary Food

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.

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 ROOT VEGETABLES

Steps:

• Preheat the oven to 400.
• Place the cut root vegetables in a single layer on one or two large baking sheets.
• Stir together the oil, maple syrup and garlic cloves and drizzle over the vegetables.
• Stir to combine the oil with the veggies and then spread once again in a single layer on the baking sheet.
• Season with salt and pepper.
• Bake for about 1 hour until the vegetables are done and a little caramelized from the syrup.
• Serve immediately.

ROASTED WINTER SQUASH AND PARSNIPS WITH MAPLE SYRUP GLAZE AND MARCONA ALMONDS

Steps:

• Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.