Maple Roasted Parsnips

These maple roasted parsnips call for just three ingredients–parsnips, maple syrup, and olive oil. (Salt and pepper, too, but they don’t count.) And it’s so easy. Just slice, toss, roast, and be reminded just how nice simple tastes.

Sheet pan lined with parchment and sliced maple roasted parsnips

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

Maple Roasted Parsnips

  • Quick Glance
  • (2)
  • 20 M
  • 50 M
  • Serves 4 to 6
5/5 - 2 reviews
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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.

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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.

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  1. 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.

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