Sticky maple-glazed parsnips with pecans

• parsnip↗1kg kg

  cut into long pointy batons

• vegetable or sunflower oil3 tbsp tbsp
• maple syrup↗3 tbsp tbsp
• 85g pecan g

  halves, roughly chopped

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. On a large baking tray, toss the parsnips with the oil and plenty of seasoning. Cook on a low shelf in the oven for 30 mins.

2. 2

   Remove from oven, drizzle with maple syrup, scatter over the pecans and toss everything together. Cook for a further 5-10 mins until the parsnips start to caramelise and crisp up at the ends.