Maple and ancho chilli-glazed parsnips with dukkah

Maple and ancho chilli-glazed parsnips with dukkah

These sticky, glazed parsnips are roasted with maple syrup and smoky ancho chilli flakes. The thicker ends are soft and sweet, while the thinner ends become crisper and caramelised. They make a lovely alternative festive side dish.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Place the parsnips in a large pan of salted water, bring to the boil and cook for 5 minutes, then drain and allow to steam dry for 5 minutes or so in the pan
  2. Step 2

    Preheat the oven to 190°C/gas mark 5
  3. Step 3

    Toss the parsnips with the vegetable oil and maple syrup then season them with salt and the ancho chilli flakes
  4. Step 4

    Transfer the parsnips to an oven tray and dot with the butter
  5. Step 5

    Roast the parsnips for 40 minutes, turning halfway, or until they are cooked through, crisp and golden
  6. Step 6

    To make the dukkah, combine all the ingredients and mix well
  7. Step 7

    Serve the carrots sprinkled with the dukkah