Parsnips often get overlooked. Not anymore. Not as soon as folks realize that something as simple as a drizzle of maple syrup and a little roasting can take a simple and humble root vegetable to new and glam heights.Angie Zoobkoff

Sheet pan lined with parchment and sliced maple roasted parsnips.

Maple Roasted Parsnips

5 / 2 votes
These maple-roasted parsnips are a simple yet unexpectedly delicious side dish. Few ingredients and easy prep make it a winner for both weeknights and special occasions.
David Leite
Servings4 to 6 servings
Calories449 kcal
Prep Time20 minutes
Cook Time35 minutes
Total Time50 minutes


  • Sea salt
  • 2 pounds parsnips, peeled and sliced lengthwise into quarters
  • 1/2 cup olive oil
  • 3 tablespoons maple syrup
  • Freshly ground black pepper (optional)


  • Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil or parchment paper.
  • Bring a large pot of salted water to a boil. Drop the parsnips in the water and blanch for 3 minutes. Drain and pat dry.
  • Arrange the parsnips on the baking sheet, drizzle with the oil and then dribble with the maple syrup, and then toss to coat. Spread in a single layer.
  • Roast the parsnips until tender, about 25 minutes. Season to taste with salt and pepper, if desired, and serve immediately.
The Farmette Cookbook

Adapted From

The Farmette Cookbook

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Serving: 1 servingCalories: 449 kcalCarbohydrates: 51 gProtein: 3 gFat: 28 gSaturated Fat: 4 gMonounsaturated Fat: 20 gSodium: 25 mgFiber: 11 gSugar: 20 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2016 Imen McDonnell. Photo © 2016 Imen McDonnell. All rights reserved.

Recipe Testers’ Reviews

Sweet and tender parsnips with the caramelized goodness of maple syrup! An attractive side dish that lets the flavor of the parsnips really sing.

Be sure to pat the parsnips quite dry after blanching to allow for good color development while roasting. The parsnips were very tender after 25 minutes with caramelization just beginning at the thin tips. The flavor here is very good but they needed to be seasoned with more salt. I added a very light cracking of black pepper but that’s not essential. I 100% see myself remaking this dish using a little smoky bacon fat in the mix.

Due to the way the parsnips are cut one end of the veg are much thicker than the other end, resulting in the thinner ends browning much sooner than the thick ends. However this was not a significant problem as I stopped the cooking before the vegetables became burnt. The roasting time in the recipe was accurate and the maple roasted parsnips were soft and sweet after this time. The parsnips did not fit on a single baking sheet and I needed to use a second tray and the vegetables were still crowded.

I’m new to parsnips and really love roasted vegetables and I’m a bit of a maple syrup addict, so trying this recipe was very tempting. Such an easy dish with delicious results!

I had to use 2 rimmed baking sheets, which I rotated half way through the roasting time. I found that my roasting time was closer to 35 minutes.

I have a bit of a sweet tooth, and found that the amount of maple syrup was just the right amount, though I was totally tempted to add another tablespoon.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    I swapped the olive oil for 50/50 butter and coconut oil.
    I swapped the maple syrup for local honey.
    I cooked for a total of 45 minutes.
    It came out perfect.
    My top tip is to cut the thin bottom part off first, then slice the thicker part. That way the pieces are more evenly sized and avoid burning.