Preheat the oven to 200°C.

Scrub the parsnips, don’t worry about peeling them. Halve any of the larger parsnips lengthways. Bring a large pan of salted water to a boil and pop the parsnips in for 5-6 mins. Drain and let steam dry.

Tip the blanched parsnips into a large roasting tray, drizzle with oil and a pinch of salt and pepper, toss to coat and arrange in a single layer, then roast for 35 mins.

Add the butter, miso, maple syrup and vinegar to a pot and bring to a boil. Reduce by a third. Pour over the parsnips and toss to coat. Sprinkle over the thyme and crumble over the pecans.

Return to the oven for 10 mins until glazy and lightly charred. Serve ‘em up to share.