Firstly, preheat the oven to 220C. Wash the parsnips. Trim the edges and cut lengthways into quarters.
Parboil the parsnips. Drop them into a saucepan half full of boiling water and simmer for a maximum of five minutes.
Meanwhile, add the oil to a large roasting tin and place in the oven to heat. Drain the parsnips thoroughly and gently tip into the tray. Pour over the maple syrup and toss to coat. Season as desired with salt and/or pepper.
Cook in the oven for approximately 25-30 minutes until browning and caramelised. Leave to cool for 5 minutes before eating.
Parboiling makes the parsnips slightly softer and gooey, but if you like them with a bite you can omit step 2.
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