Hasselback parsnips

This recipe for roasted parsnips with an orange-rosemary sauce is perfect for those seeking a tasty and healthy side dish. Crispy parsnips, roasted to a golden crisp, are drizzled with a fragrant sauce made from orange juice, red wine vinegar, and rosemary. Easy to prepare, this side dish will add a touch of elegance to your meal.

Ingridients:

4 parsnips
2 tsp olive oil
juice of 1/2 orange
1 tbsp. red wine vinegar
2 tsp. maple syrup
rosemary

Instructions:

Preheat the oven to 180°C (350°F).

Peel and cut the parsnips in half lengthwise. Make deep cuts along the parsnips at 1/2 cm intervals, without cutting all the way through.

Place the parsnips on a baking sheet lined with parchment paper in a single layer. Drizzle with olive oil and season with salt. Roast for 20 minutes.

Mix the orange juice with red wine vinegar, syrup, and rosemary leaves.

Drizzle the prepared sauce over the parsnips. Roast for an additional 15 minutes, drizzling once or twice.

Bake