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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