Sticky maple-glazed parsnips with pecans

Ingredients

• 1 kg parsnips cut into long pointy batons
• 3 tbsp unrefined sunflower oil 
• 3 tbsp maple syrup 
• 85 g pecan halves roughly chopped

Equipment

• oven
• baking pan

Directions

1. Heat oven to 220C/200C fan/gas
2. 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.
3. 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.