Sweet & Savory Roasted Parsnip Breakfast with Maple-Pecan Crumble

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup (optional).

In a large bowl, toss the chopped parsnips with olive oil, maple syrup, cinnamon, salt, and pepper. Ensure the parsnips are evenly coated.

Spread the parsnips in a single layer on the prepared baking sheet.

Roast for 20 minutes, then flip the parsnips and roast for another 10-15 minutes, or until they are tender and slightly caramelized.

While the parsnips are roasting, prepare the pecan crumble: In a small bowl, combine the chopped pecans, rolled oats, and brown sugar.

Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

After the parsnips have roasted for the first 20 minutes, sprinkle the pecan crumble evenly over the parsnips.

Continue roasting for the remaining 10-15 minutes, or until the crumble is golden brown and the parsnips are cooked through.

Remove from the oven and let cool slightly. Serve warm, drizzled with additional maple syrup if desired.