Sticky maple-glazed parsnips with pecans

1 of 5-a-day accompaniments christmas day christmas dinner five a day good for you sunday roast the big day trimmings

N/A

Source

Ingredients

1kg parsnip , cut into long pointy batons

3 tbsp vegetable or sunflower oil

3 tbsp maple syrup

85g pecan halves, roughly chopped

Method

Heat oven to 220C/200C fan/gas 7. On a large baking tray, toss the parsnips with the oil and plenty of seasoning. Cook on a low shelf in the oven for 30 mins.

Remove from oven, drizzle with maple syrup, scatter over the pecans and toss everything together. Cook for a further 5-10 mins until the parsnips start to caramelise and crisp up at the ends.