Hasselback Parsnips with Orange & Maple Syrup

by BBC Good Food

Make parsnips really special for the Christmas dinner table. Sliced hasselback style, they're flavoured with orange, red wine vinegar and maple syrup

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oven to 180C/160C fan/gas 4. Make deep cuts into the length of the parsnips at roughly 1/2cm intervals, without cutting through. Put on a baking tray lined with baking parchment in one layer, drizzle with the oil and season. Roast for 20 mins.

Step 2

Mix the orange juice, vinegar, maple syrup and thyme. Pour over the parsnips and roast for 15 mins more, basting once or twice.

  • Ingredients
  • Based on 4 servings
  • 4 Parsnips, peeled and cut in half lengthways 4x Sainsbury's Parsnips Loose
  • 1 tbsp Red Wine Vinegar 1x Sainsbury's Wine Vinegar, Red Wine 500ml
  • 2 tsp Maple Syrup 1x Sainsbury's Pure Canadian Maple Syrup 250g
  • 4 Thyme Sprigs, leaves picked 1x Sainsbury's Bunched Thyme 20g
  • 2 tsp Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 0.5 Orange, juiced 1x Sainsbury's Oranges
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