Ingredients
- 900 g parsnips, peeled and cut into wedges
- 60 ml Québec maple syrup
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
Method
- Heat the oven to 190 °C and place the parsnips on a baking sheet.
- Toss them with olive oil, thyme, salt, and pepper; roast for 25 minutes.
- Mix the maple syrup with lemon juice and drizzle it over the parsnips.
- Turn the pieces and roast for 12–15 minutes more, until browned, tender, and caramelized.
Conversion and rationale
Original sweetener (classic version): 75 g brown sugar
Conversion used: Replace 75 g brown sugar with 60 ml maple syrup; omit the traditional 30 ml added water; roast at 190 °C instead of 205 °C.
Why Quebec maple syrup: Maple balances the parsnip's earthy sweetness while its acidity is sharpened by lemon. The pairing suits a classic roast side and highlights a local Québec product.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →