Serve this elegant, yet easy to make side dish from Chef Jonathan Collins with his Steak au Poivre with Cognac Sauce and Brussels Sprouts with Chanterelles.
1 1/2 lbs (680 g) parsnips
scant 1 cup (225 mL) pure Canadian maple syrup
1 cup hazelnuts
3 tbsp extra virgin olive oil
to taste kosher salt and black pepper
- Select a thinner, elongated parsnip if possible (the tips curl up into crispy texture)
- Scrub parsnips clean and trim stem end. Slice lengthwise in half and quarter larger pieces if necessary. Place in roasting pan, crush hazelnuts and toss with the parsnips
- Coat with olive oil and maple syrup and season with salt and pepper
- Roast at 375°F for 50-60 minutes or until tender and crispy, turning occasionally.