Maple & Balsamic Roast Parsnips

Bex Blundy

Servings

10

Prep Time

5 minutes

Cook Time

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.

Maple & Balsamic Roast Parsnips

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

  1. Preheat the oven: to 200°C.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Finish roasting & serve: Roast the parsnips in their glaze for a further 15 minutes. Serve immediately.

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