Worcestorshire Sauce (We like Robbies Worcester Sauce - Locally made by Tuturau Pickles in Southland.)
Peel and slice the parsnips into finger length pieces - keep them evenly sized so as to ensure they all cook at the same time. Place in an oven proof dish. Splash with olive oil, drizzle with syrup, and add a dash of the Worcestershire sauce. Liberally grind black pepper over the lot and then mix to combine. Bake at 200 C until tender and beginning to caramelise.
I served this up with roasted chicken pieces, carrots and broccoli, mashed potatoes, and gravy.
Thanks again to Homage to a Homestead Dream for allowing us to use their recipes.