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Roast parsnips with maple syrup and sesame seeds (Oliver Rowe)

November 14, 2015

A roast wouldn’t be complete without these pale roots. These have the added sweetness of maple syrup and a scattering of sesame seeds for dramatic effect.

Serves 4
6 medium parsnips, cut in quarters lengthways, cores cut out
1 tbsp olive oil
1 tbsp sesame oil
4 tbsp maple syrup
Juice of ¼ lemon or 2 tsp cider vinegar
Sea salt
Black pepper
1½ tsp black sesame seeds
½ tsp white sesame seeds

1 Preheat the oven to 200C/400F/gas mark 6. Toss the parsnips in a big bowl with the oils and a pinch of salt and put them on a parchment-lined baking sheet. Drizzle any oil left in the bowl on top, plus a little extra olive oil, just for luck.

2 Roast the parsnips until they start to caramelise (about 20 minutes). While they are roasting, take them from the oven a couple of times and toss them in the bowl you originally used. This will help them to roast evenly.

3 When they start taking on a little colour, tip them back into the bowl, drizzle with the maple syrup and the lemon juice or vinegar, toss them once more and return them to the oven.

4 When the maple syrup has gone sticky and the parsnips are golden brown (about 10-15 minutes) remove them from the oven and serve, sprinkled with some more salt and the sesame seeds.
Oliver Rowe, @OliverRowe