Maple Syrup and Mustard Roast Parsnips

Preheat the oven to 220°C (Gas Mark 7), unless preparing the recipe for the next day. Bring a large pan of water to the boil, then add the prepared parsnips. Bring the pan back to the boil, then simmer for 3 minutes. Drain the parsnips well, then tip them into a large roasting tin. In a measuring jug, whisk the syrup, mustard and oil together and add seasoning to taste. Drizzle this mixture over the parsnips, then carefully toss them to ensure an even coating. At this stage, the tin can be covered and refrigerated for up to 24 hrs if required (bring the parsnips up to room temperature before cooking them). Cook in the hot oven for 30-40 minutes until the parsnips are golden and sticky – the longer you cook them, the crispier they will become.