Maple-Roast Parsnips

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Love These! I will make them again for the winter holidays this year.

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I think I left this in the oven about 45 minutes. I mixed in carrots too. I had some grade A maple syrup on hand which didn't make it seem like I was eating breakfast. Just yummy.

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I just had a dinner party for 10 people - 8 of whom said they'd never eat parsnips or beets. I made this recipe with parsnips, carrots and beets and roasted it for about 1 hour until the marinade got syrupy and thick. Made these veggies taste like candy. Not a speck was left!

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Wow!! never had parsnips before and what a new way start appreciating them... The maple syrup adds a smoky, sweet flavour and also caramelizes the parsnips making them irresistable. First made them to serve as a side for my chicken lunch but ended up eating all of it before they made their way to the dining table.. Winning recipe, will make it again

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I love this recipe, it's quick, easy and delicious. The maple syrup candies the parnsnips and they turn out absolutely irrestible. I did have to roast the parsnips for 15 to 20 minutes longer than the recipe called for, but other than that it's a homerun. Thanks Nigella!