- 2 1/4 pounds parsnips
- 4 fluid ounces vegetable oil
- 3 1/2 fluid ounces maple syrup
Preheat the oven to 400 degrees F.
Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise.
Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces.
To serve place on a clean serving dish.
Recipe courtesy Nigella Lawson from Nigella's Christmas Kitchen, 2007
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Rachael Ray