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.
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
- 20 M
- 50 M
- Serves 4 to 6
- 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)
- 1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil or parchment paper.
- 2. 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.
- 3. 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.
- 4. Roast the parsnips until tender, about 25 minutes. Season to taste with salt and pepper, if desired, and serve immediately.