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
  • 20 M
  • 50 M
  • Serves 4 to 6
Print RecipeBuy the The Farmette Cookbook cookbook

Want it? Click it.

Ingredients

  • 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)

Directions

  • 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.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

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.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.