A great side to any feast, these maple roasted parsnips are dangerously moreish.
3 Farmdrop products in this recipe
Here's how you do it
Preheat the oven to 200°C. Put a large pan of salted water on to boil.
Wash and peel the parsnips, then halve them widthways. Cut the pieces into halves or quarters lengthways, so that they are about a finger's width.
Par-boil the parsnips in the boiling water for five minutes, then drain. Leave for five minutes to let the water steam off them.
Transfer the parsnips to a roasting tin, then add the salt, maple syrup, oil, thyme leaves and black pepper. Mix them around to give them a good coating, and make sure that they have space between them. Roast for 25-35 minutes, turning them a couple of times to ensure they are evenly brown all over.