Hasselback parsnips with orange & maple syrup

• parsnips↗4

  peeled and cut in half lengthways

• olive oil↗2 tsp tsp
• orange↗1/2

  juiced

• red wine vinegar↗1 tbsp tbsp
• maple syrup↗2 tsp tsp
• thyme sprigs↗4

  leaves picked

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Make deep cuts into the length of the parsnips at roughly 1/2cm intervals, without cutting through. Put on a baking tray lined with baking parchment in one layer, drizzle with the oil and season. Roast for 20 mins.

2. 2

   Mix the orange juice, vinegar, maple syrup and thyme. Pour over the parsnips and roast for 15 mins more, basting once or twice.