Dilly-dilly delicious . . .
SERVES 4
INGREDIENTS
2 pounds parsnips, cut lengthways into halves or quarters depending on size
olive oil
5 tablespoons maple syrup
salt flakes and freshly ground black pepper
1/2 teaspoon dried lavender flowers
3 sprigs fresh thyme
METHOD
Preheat oven to 350˚ F
Place parsnips in roasting pan
Douse with olive oil and maple syrup
Season with salt and pepper and sprinkle with lavender and thyme
Toss to make sure each piece is evenly coated
Roast until sticky and golden about 30-40 minutes
TASTY TRANFORMATIONS
I have made this recipe with a selection of roasted vegetables, adding pumpkin, garlic, sweet potatoes and red onion. Try drizzling them with balsamic vinegar for a sweet-sour balance.
