October 16, 2008

Maple Roasted Parsnips

I nearly started a fire making this because I didn't pay attention to whether the oven should've been at 200° Fahrenheit or Celsius (Celsius, kids, or 390°F). At 200°F, the parsnips were still a bit tough after 45 minutes, so I cranked the heat up to 400°F...only to run to the kitchen minutes later to the smell of burning maple syrup. Hence the charred bits in the photo. Though making this in a toaster oven instead of a real one probably contributed to the fiasco too!

Maple Roasted Parsnips
from Donna Hay magazine, Issue 33

6 x 5oz parsnips, quartered
1/4 cup olive oil
sea salt and cracked black pepper
1/4 cup maple syrup

Preheat the oven to 200°C (390°F). Place the parsnips, oil, salt and pepper in a baking dish lined with non-stick baking paper and toss to combine. Roast for 30 minutes, pour over the maple syrup and roast for a further 15 minutes until cooked through and golden.

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