Maple Glazed Parsnips

Steps

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1. 1
   Prepare 1 kg of parsnips by carefully peeling them with a vegetable peeler and removing any woody sections. Cut into long wedges according to size—quarter the larger ones and halve the smaller ones to ensure uniform-sized pieces.
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2. 2
   Transfer the prepared parsnips to a large roasting tray, spreading them out so they don't overlap. Drizzle with 2 tbsp extra virgin olive oil, 2 tbsp melted unsalted butter, 2 tbsp maple syrup, and add roughly 10 fresh thyme sprigs.
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3. 3
   Season with sea salt flakes and cracked black pepper. Toss everything together with clean hands to ensure all the parsnips are evenly coated with butter, maple syrup and thyme.
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4. 4
   Place in a 200°C (400°F) oven for 35–40 minutes until golden and beautifully caramelised. Flip the parsnips halfway through to ensure even colouring on all sides.
   ▶ ≈1:56
5. 5
   Once roasted, the parsnips should have a beautiful glass-like appearance with caramelised crispy edges and a tender but still slightly firm interior. Optionally garnish with fresh thyme and sea salt flakes.
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