Maple roasted parsnips
These parsnips are given an extra sweetness from the maple butter as they roast. Add some tahini dressing for an elegant and delicious side.
Servings: 2 -3, approx
Calories: 215kcal
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Ingredients
For roasted parsnips
- ½ lb parsnips 225g
- ½ tablespoon maple syrup
- ½ tablespoon butter 7g
For dressing
- ½ tablespoon tahini
- ½ tablespoon olive oil
- 1 teaspoon lemon juice
- ½ teaspoon honey
- ½ tablespoon water as needed
To top
- ½ tablespoon chopped parsley
- 1 tablespoon hazelnuts
Instructions
- Preheat oven to 400F/200C.
- Peel the parsnips and trim the ends. Cut them into quarters lengthwise (or smaller, if very large). If they become very thin towards the end, you may want to cut them in half lengthwise first, then cut the top part into more pieces than the top. Place them in a roasting dish.
- Melt together the maple syrup and butter in a small microwavable bowl in the microwave in 20 second intervals until the butter is just melted. Stir to combine. Drizzle the mixture over the parsnips and toss to coat evenly.
- Roast the parsnips for approx 35min until golden brown and tender.
- As the parsnips are roasting, mix together the dressing. Place all of the ingredients in a small jar and shake together to combine well (or alternatively, whisk together). Add additional water if needed to thin slightly so it is pourable.
- Roughly chop the hazelnuts and dry fry them in a small skillet until golden and nutty-smelling. Alternatively, you can roast them in the oven for a few minutes but you will need to keep a close eye on them - I find the skillet method easier.
- To serve, place the cooked parsnips on a plate, drizzle over the dressing then sprinkle over the parsley and hazelnuts.
Nutrition
Calories: 215kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 39mg | Potassium: 459mg | Fiber: 6g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 22mg | Calcium: 57mg | Iron: 1mg