- 800g (1lb 12oz) parsnips, peeled and cut in half and halved lengthways
- 5tbsp olive oil
- 2tbsp brown sugar
- 3tbsp balsamic glaze
- 1 red onion, cut into chunky slices
- 3 sprigs of rosemary
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Steam the parsnips for 10 minutes then mix with the rest of the ingredients in a large roasting tin and season.
Roast for 45 minutes, turning occasionally until golden brown and caramelised.