Maple Roasted Parsnips

If you like sweet potato fries, you’ll love maple-roasted parsnips. Sweet, salty and caramelized to perfection.

• 1/2 cup extra-virgin olive oil
• 1/2 cup maple syrup
• 1/3 cup grainy mustard
• 1 tsp salt
• 1/2 tsp freshly cracked pepper
• 2 heads of garlic
• Parsley, to garnish
• 20 medium-sized parsnips, peeled and sliced in half lengthwise

Preheat your oven to 375˚F, and line a large baking sheet with parchment paper.

Combine the olive oil, maple syrup, mustard, salt and pepper in a large mixing bowl. Add the peeled and sliced parsnips, and toss. Spill the parsnips onto the parchment-paper-lined pan, and distribute them into an even layer. Slice the garlic heads in half, crosswise, and rub the cut sides in the oily bowl. Nestle the garlic halves (cut-side down) onto the baking sheet, in between the parsnips.

Bake them in the preheated oven for 45 minutes to 1 hour, depending on the thickness of your parsnips. Check them at the 45-minute mark. The bottoms should be very dark but not burnt. Serve with a sprinkling of extra salt and a handful of chopped parsley.