4 parsnips, scraped and cut into 3–4 cm batons 1 pear, cored, sliced 2/3 cup pecans, lightly toasted, roughly chopped ½ pomegranate, seeds only Dressing 1 teaspoon maple syrup 2 tablespoons orange infused olive oil Cracked black pepper
Preheat oven to 180 C.
Line baking tray with baking paper and add parsnips.
Roast for approximately 20 minutes until tender.
Combine dressing ingredients.
Arrange cooked parsnips, pear slices and pecans on individual serving plates.
Drizzle with dressing, pomegranate and freshly cracked black pepper.