Glazed Parsnips and Carrots with Pistachio

Definitely the star of Christmas dinner 2011, and so simple, as often is the way with the best food :)

8 medium parsnips (you can of course use bigger/smaller and adjust quantities)

8 medium carrots

a little sunflower oil to rub

a couple of teaspoons of maple or golden syrup

a teaspoon of rough seasalt

a handful of natural pistachios (not salted or roasted)

Peel/scrape the vegetables and cut into quarters, once lengthways and once across the middle. Rub them with oil and place in roasting tin. Drizzle syrup. Sprinkle salt and pistachios. Roast in a hot oven for about half an hour.