Maple & Balsamic Roast Parsnips
Bex Blundy
10
5 minutes
35 minutes
An essential Christmas side, these maple & balsamic roast parsnips are sticky, sweet and acidic with a subtle kick of heat from the chilli flakes. A generous splash of our specialist aged balsamic vinegar really elevates this classic root vegetable dish, making these parsnips one of the stars of the Christmas dinner table.
Ingredients
- 750g parsnips, peeled and cut into thick strips
- 100ml maple syrup
- 70ml white balsamic vinegar
- ½ teaspoon ground cinnamon
- Juice and zest of half an orange
- Drizzle high quality olive oil
- Pinch chilli flakes
- A few sprigs of thyme
- Flaky sea salt, to season
Directions
Preheat the oven: to 200°C.
Prepare the parsnips: Peel the parsnips, cut off their tops and cut them into strips. It’s nice to have strips of varying sizes for different textures on the plate.
Start roasting the parsnips: Place the parsnips on a roasting tray, drizzle with olive oil and season generously with flaky salt and the thyme sprigs. Roast for 20 mins.
Prepare the maple & balsamic glaze: In a small saucepan, heat up the 100ml maple syrup, 75ml balsamic vinegar, pinch of chilli flakes, juice and zest of half an orange on low heat until reduced by about a third, stirring occasionally.
Add the glaze to the parsnips: Take the parsnips out of the oven and drizzle the glaze over them, tossing to ensure they are all covered.
Finish roasting & serve: Roast the parsnips in their glaze for a further 15 minutes. Serve immediately.
Ingredients you'll need
