Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Whisky-and-maple-roasted parsnips
- Preparation and cooking time
- Total time
- Easy
- Serves 6 as a side
Ingredients
- 2kg parsnips, peeled and halved
- 4 tbsp vegetable oil
- 150ml (a peaty whisky works best) whisky
- 150ml maple syrup
- 2 tbsp cider vinegar
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Tip the parsnips into a bowl with the oil and lots of seasoning, and toss well. Tip into a large roasting tin and put into the oven for 40 minutes, turning halfway, until lightly caramelised and cooked through.
- STEP 2
Meanwhile, put the whisky and maple syrup into a small pan and reduce until syrupy, then add the vinegar. Pour all over the parsnips, toss well and put back in the oven for 15-20 minutes or until glazed.
