Maple-glazed parsnips with hazelnuts and pecans
1kg small parsnips, halved and quartered ⅓ cup (80ml) maple syrup
2 tablespoons extra virgin olive oil sea salt and cracked black pepper
½ cup ( 70g) hazelnuts, roughly chopped ½ cup (60g) pecans, roughly chopped Preheat oven to 180°C (350°F). Place the parsnip on a large oven tray lined with non-stick baking paper. Drizzle with the maple syrup and oil. Sprinkle with salt and pepper and toss to coat. Cook for 20 minutes or until golden and tender. Add the nuts, gently toss and cook for 8 minutes or until golden. Serve. SERVES 4–6.