MAPLE-GLAZED ROASTED PARSNIPS

MAPLE-GLAZED ROASTED PARSNIPS

Maple-Glazed Roasted Parsnips are a perfect balance of sweet and savoury, making them a standout side dish. The natural earthiness of parsnips is enhanced by the deep caramelisation that occurs when roasted, while the maple syrup adds a delightful sweetness. Olive oil ensures a golden, crispy texture and a touch of salt and pepper rounds out the flavours. This simple yet flavourful dish is perfect for holiday meals and family dinners or as an everyday accompaniment to roasted meats or plant-based mains. It is packed with fibre and essential nutrients and parsnips offer a healthier alternative to traditional starchy sides. Whether served alongside a festive feast or enjoyed as a wholesome snack, these maple-glazed parsnips are nutritious and delicious. With just a few ingredients and minimal effort, you can create a beautifully roasted dish that brings warmth and depth to any plate.

RECIPE CATEGORY

Side, Appetiser, Snack

SERVING SIZE

1

CUISINE

British, American

PREPARATION/TECHNIQUES

Roast, Bake, One-Pot Wonders

OCCASION/HOLIDAY

Thanksgiving, Christmas, Winter, Family Dinner, Potluck, Sunday Roast

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Gluten-Free, High Fibre, Quick and Easy, Healthy

DISH TYPE

Casserole / Gratin, Side

INGREDIENTS

There are the following ingredients for Maple-Glazed Roasted Parsnips:

• 50g parsnips peeled and sliced into batons

• ½ tsp maple syrup

• 1 tsp olive oil

• Salt and black pepper to taste

• Fresh thyme, chopped parsley, toasted nuts, or a squeeze of lemon juice (Optional garnishing)

FULL NUTRITIONAL INFORMATION

• Calories: 80

• Protein: 1g

• Carbohydrates: 12g

• Fibre: 3g

• Fat: 3g

• Sodium: 5mg

PREPARATION

• Preheat the oven: Set your oven to 200°C (400°F) and line a baking tray with parchment paper for easy cleanup.

• Prepare the parsnips: Peel the parsnips and slice them into uniform batons or wedges to ensure even cooking.

• Coat with seasoning: In a mixing bowl, toss the sliced parsnips with olive oil, maple syrup, salt and black pepper. Ensure each piece is well coated for maximum flavour.

• Arrange on a baking tray: Spread the parsnips in a single layer on the prepared tray. Avoid overcrowding to allow them to roast evenly and develop a crisp texture.

• Roast the parsnips: Place the tray in the preheated oven and bake for 25-30 minutes, flipping halfway through, until the parsnips are golden brown and caramelised.

• Garnish and serve: Remove from the oven, let them cool for a minute, then garnish with fresh thyme, chopped parsley or toasted nuts for added flavour and texture. Serve warm.

PREP TIME

5 minutes

COOKING TIME

25-30 minutes

TIPS

Here are some tips for Maple-Glazed Roasted Parsnips:

• Choose fresh, firm parsnips: Look for small to medium-sized parsnips, as they tend to be sweeter and more tender than larger ones, which can have a woody core.

• Slice evenly: Cutting the parsnips into uniform pieces ensures they cook evenly and develop a consistent texture.

• Roast at high heat: A hot oven helps to caramelise the natural sugars in the parsnips, creating a crispy exterior while keeping the inside tender.

• Flip halfway through: Turning the parsnips during roasting ensures an even golden-brown colour and prevents them from sticking to the tray.

• Enhance with extra seasoning: A pinch of cinnamon or nutmeg can add warmth and depth to the dish, complementing the maple syrup’s sweetness.

VARIATIONS

• Add a spicy kick: Sprinkle a dash of cayenne pepper or smoked paprika for a sweet and tangy contrast.

• Make it extra savoury: Toss in fresh garlic cloves or drizzle with a little balsamic glaze for a deeper, tangy flavour.

• Cheesy twist: Sprinkle with grated Parmesan or nutritional yeast before serving for a nutty, umami flavour.

• Incorporate more root vegetables: Roast parsnips alongside carrots, sweet potatoes or beetroots for a colourful and nutrient-dense side dish.

• Crispy finish: Broil for the last 2-3 minutes to add extra crispiness to the edges.

PREPPING AND STORAGE

• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 5-7 minutes to restore crispness.

• Freezing: While roasted parsnips can be frozen, they may lose their texture upon thawing. If freezing, allow them to cool completely before storing in a freezer-safe bag for up to 2 months. Reheat in the oven to crisp them.

• Meal prep tip: Slice and season the parsnips ahead of time, storing them in the fridge until ready to roast. This makes meal preparation quicker and easier.