Parsnips with pancetta and St Lawrence Gold Maple Syrup

Finished dish

Parsnips with pancetta and St Lawrence Gold Maple Syrup

Change up your boring parsnips with your Sunday roast with these! A touch of sweetness with the crispy pancetta! You’ll take your Sunday roast to a whole new level!

SERVES4-6 as a side
COOKS IN25-30 m


  • 6 medium/large parsnips
  • 1 pack of pancetta or smoked streaky bacon
  • 3 tablespoons St Lawrence Gold maple syrup
  • 1 tablespoon oil


  1. Preheat your oven to to 180°C.
  2. Peel, quarter and remove the cores of the parsnips.
  3. In a boiling pan of water, cook the parsnips for 4-7 minutes until they just start to soften.
  4. Drain and let them cool slightly.
  5. Brush the oil over the baking tray.
  6. Once the parsnips have cooled wrap them each in a strip of pancetta or streaky bacon and place them onto the baking tray.
  7. Brush the parsnips with the St Lawrence Gold maple syrup and put in the oven.
  8. Cook for 25-30 minutes or until golden brown and the pancetta is crispy.