Light, load and preheat your EGG to 180°C. You want to set it to indirect cooking with the ConvEGGtor in the legs up position and a Stainless Steel Grid on top.
Toss the parsnips in the oil and mustard powder and lay out on a roasting tray. Leave the maple syrup for the end of the cooking time.
Cook for 20-25 minutes until the bottom sides are crisping up. Remove, turn, place back in and repeat, until golden all over.
Pour over the maple syrup, coat well and cook for a final 5 minutes.