Sticky Maple-glazed Parsnips with Pecans.

If you cannot decide on a vegetable to serve with your turkey this Christmas, I think you should stop looking and put some parsnips on the menu. They are sweet, versatile and easy to cook. Also, they are in season so you know they will be at their delicious best at this time of the year.

  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Serves: 8


  • 1 kg/around 2 lbs parsnips, cut into long pointy batons
  • 3 tbsp vegetable or sunflower oil
  • 3 tbsp maple syrup
  • 85 g/3 oz pecans, roughly chopped


  1. Heat oven to 220°C/Gas 7
  2. On a large baking tray, toss the parsnips with oil and plenty of seasoning. Cook on a low shelf for 30 minutes.
  3. Remove from oven, and drizzle with maple syrup, scatter with pecans and toss everything together.
  4. Cook for a further 5 to 10 minutes until the parsnips begin to caramelise and crisp up at the ends.


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About Wesley

Like most people one day Wesley will die. Until then though, Wesley spends his days drinking coffee, watching the telly, and listening to BBC Radio... and on the days he is at work watching trains under the ground. Away from work he putters around in the kitchen, tends to his fish, watches films and occasionally reads a book, or works in his garden. Wesley is also a keen father to his two little princesses, and a slave to his wife.

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