Maple and chilli roasted parsnips
A twist on honey-roast parsnips further enlivened by a dash of chilli.
By James Tanner
From Ready Steady Cook
Ingredients
- 2 tbsp olive oil
- 2 parsnips, cut lengthways into eight pieces
- pinch dried chilli flakes
- drizzle maple syrup
- salt and freshly ground black pepper
Method
Preheat the oven to 220C/425F/Gas 7. Drizzle the olive oil into a roasting tin and place in the oven until hot.
Blanch the parsnips in a pan of boiling salted water for 2-3 minutes, then drain well.
Remove the roasting tin from the oven, add the parsnips and stir to coat with the hot oil. Season with salt and freshly ground black pepper then add the chilli and maple syrup. Stir until evenly coated, then roast in the oven for 15-20 minutes until tender in the middle and golden brown on the outside.
Transfer to a warm serving dish and serve at once.
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