Canadian Maple Roasted Parsnips with Toasted Pecans

Shopping list

• 800 g parsnips — peeled and cut into batons

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• 2 tbsp olive oil

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• 3 tbsp maple syrup

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• 4 piece fresh thyme — sprigs

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• 1 tsp sea salt

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• 0.5 tsp black pepper — freshly ground

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• 60 g pecans — roughly chopped

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Step by step

1. 1

   Preheat the oven to 200°C (180°C fan).

2. 2

   Toss the parsnip batons with the olive oil, 1 tablespoon of the maple syrup, thyme sprigs, salt and pepper in a large roasting tin.

3. 3

   Roast for 25 minutes, turning once halfway through, until the parsnips are tender and beginning to caramelise at the edges.

4. 4

   Meanwhile, toast the chopped pecans in a dry frying pan over a medium heat for 3– 4 minutes, stirring often, until fragrant. Set aside.

5. 5

   Drizzle the remaining 2 tablespoons of maple syrup over the roasted parsnips and toss gently.

6. 6

   Return the tin to the oven for a final 5 minutes until the glaze is sticky.

7. 7

   Remove from the oven, discard the thyme sprigs, scatter over the toasted pecans and serve warm.