- 3 pounds parsnips
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 3 tablespoons butter or coconut oil, melted
- 2 tablespoons maple syrup
- 2 tablespoons orange juice
- 2 teaspoons orange zest
- 1/2 teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley
Preheat oven to 450° F.
Peel parsnips and cut into 3-inch pieces. Cut each piece in half or quarters to make even-sized matchsticks. Toss with olive oil, salt and pepper.
Place a rimmed baking sheet in the oven to heat for 4 minutes. Carefully remove the baking sheet and spread parsnips on the sheet. Return to the oven and roast until parsnips are golden and just tender, shaking the sheet pan occasionally, about 40 minutes.
Meanwhile, combine butter or coconut oil, syrup, orange juice, orange zest and red pepper flakes in a small bowl.
When parsnips are ready, remove from the oven and drizzle with butter mixture. Return to the oven and roast for 5 additional minutes. Transfer to a warm serving plate, drizzle with any remaining butter mixture and sprinkle with parsley.