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.

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