Peel parsnips and cut into quarters and/or halves so that they are all approx. the same size.
Place peeled and cut parsnips in a bowl of cold water to avoid browning.
Pound juniper berries until they are all crushed into pieces and set aside.
Whisk together honey, maple syrup, mustard, garlic, vinegar, salt and pepper, then stir in crushed juniper berries.
Drain parsnips from water and dry off with paper towels.
Place parsnips in ovenproof dish then brush with honey maple syrup, and set balance of syrup aside.
Drizzle parsnips in olive oil then place parsnips in a preheated oven at 400 and cook for 15 mins.
Remove from oven and brush another layer of honey maple syrup over parsnips.
Raise oven to 425 and return to oven.
Cook for another 30 minutes, removing from the oven after 15 minutes to brush the parsnips with honey maple syrup another time.
Once you are able to easily pierce the parsnips with a fork, remove from the oven and brush with honey maple syrup one more time.
Serve immediately.