Hey there, culinary comrades!
As the leaves start turning shades of amber and gold, I can’t help but feel the urge to match the season’s palette with my dinner plate. And what’s more autumnal than the sweet, earthy flavors of parsnips? This gem of a root vegetable often plays second fiddle to its more popular cousins, but today, it’s taking center stage in my kitchen.
We’re talking about a dish that’s going to wrap you up like a cosy blanket on a brisk October evening: Maple-Glazed Roast Parsnips with Thyme and Crispy Pancetta. Oh yes, it’s as delightful as it sounds, and just as simple to whip up!
Parsnips have this wonderful knack of absorbing flavors while roasting, becoming tender golden trophies that are sweet and slightly nutty. Add the luxury of maple’s caramel tones and the savory crunch of pancetta, and you’ve got a side dish that might just steal the show. Trust me, the combination is nothing short of magic.
I love how this recipe is unassumingly rustic yet packs an orchestra of flavors. It’s the kind of dish that has a humble elegance, making it perfect for a family Sunday roast or even to impress your foodie friends at a dinner party.
So, let’s roll up our sleeves, preheat that oven, and dance to the rhythm of the falling leaves as we create a dish that’s a true nod to the season. It’s time to usher in the comfort of autumn with each savory, syrupy bite.
I must say, fellow food enthusiasts, that every time I cook with maple syrup, I’m reminded of crisp woodland walks and the sound of leaves crunching beneath my boots. And, including pancetta might seem like gilding the lily, but let’s be honest, a little indulgence never hurt anyone – especially when it tastes this good.
I’m pairing my parsnips today with a succulent roast chicken, but honestly, they’re versatile. Whether it’s accompanying a hearty beef stew or just by themselves (I won’t judge if you sneak a few right off the pan), they’re a hit.
Until next time, keep your whisks twirling and your ovens warm. Can’t wait to hear how you’ve fallen for these maple treasures as well!
Happy Roasting,
Al
Ingredients
– 500g parsnips, peeled and quartered
– 3 tablespoons pure maple syrup
– 2 tablespoons olive oil
– 1 teaspoon sea salt
– 1/2 teaspoon freshly ground black pepper
– 4 sprigs fresh thyme, leaves stripped
– 100g pancetta, diced
– 1 tablespoon unsalted butter
Method
1. Preheat your oven to 200°C (400°F, gas mark 6).
2. Place the peeled and quartered parsnips into a large bowl. Pour in the olive oil and maple syrup. Add the salt and black pepper. Toss everything together until the parsnips are well-coated.
3. Spread the parsnips out in a single layer on a lined baking sheet. Try not to overcrowd them to ensure they roast evenly.
4. Roast in the preheated oven for 15 minutes. While the parsnips are roasting, fry the diced pancetta in a skillet over medium heat for around 8-10 minutes or until crispy, then drain on a paper towel.
5. After the parsnips have roasted for 15 minutes, remove them from the oven and sprinkle over the fresh thyme leaves and the crispy pancetta. Dot the parsnips with the unsalted butter.
6. Return the tray to the oven and roast for an additional 15-20 minutes, or until the parsnips are tender on the inside and crisp on the outside.
7. Once cooked, serve immediately as a perfect accompaniment to your autumnal meals.
