Delicious Roasted Parsnips | 6 Ingredients
Roasted parsnips are such a comforting vegetable to cook with. These roasted parsnips are just delicious and cooked to perfection. They make the perfect side dish and are seasoned just right, flavorsome, earthy and a little moreish!
They make a great side dish for a big family meal, Thanksgiving, Christmas or Easter. We make these every time we make a Sunday roast (which is almost every Sunday from fall through to spring!). They go down a treat with the whole family, even the kids like them.
These maple roasted parsnips make a great alternative to honey roasted parsnips. We love cooking with root vegetables when they are in season. Some other great root vegetable recipes from us include our mashed swede recipe, roasted potatoes and air fryer baby carrots. We also love roasting our veggies, just like this delicious roasted broccolini recipe.
Roasted Parsnips Ingredients
- Parsnips
- Olive Oil
- Maple Syrup
- Paprika
- Garlic Granules
- Salt and Pepper
How To Make Roasted Parsnips
- Preheat the oven to 200c/390f and line a baking tray with a baking sheet or parchment paper.
- Put a pan of water on to boil with some salt
- Wash, peel, top and tail the parsnips. Cut the thinner end of the parsnip off as one piece. Then with thicker end of the parsnip, cut this lengthways.
- Scoop the coarse middle bit out carefully and discard of this
- Now put the parsnips in to the pot of water to par-boil on a medium heat for 5 minutes.
- Remove from the heat, drain the water out then coat the parsnips in the olive oil, maple syrup and seasoning.
- Place the parsnips on the baking tray, with space between each one.
- Roast in the oven for approximately 30 minutes,
- Remove and enjoy!
Tip: The oven needs to be hot to ensure the parsnips cook softly on the inside and crisp up/slightly caremelize on the outside!
Recipe Variations
This recipe goes for a simple, sweet and earthy flavor bomb. However there are some other nice variations you can try out.
- Rub the parsnips with a little rosemary before roasting.
- If you like spice, add some red pepper flakes, chilli flakes or a little chilli powder
- Another great spice that goes well with parsnips is cumin, either sprinkle some cumin powder on or crush up some cumin seeds to sprinkle on.
- Turmeric gives parsnips a beautiful, vibrant yellow color and this works well with the cumin, salt and garlic.
- You can add in some carrots to the mix to have a lovely side dish of roasted carrots and parsnips.
How To Store Roasted Parsnips
As with most vegetables, they are best eaten fresh. However, these can be refrigerated for up to 3 days.
These also freeze well, store in a zip lock freezer back or a clean, air-tight container. Defrost thoroughly before reheating in the oven or microwave.
Equipment Needed
- Chopping Board
- Baking Tray
- Vegetable Peeler
- Chopping Knife
Delicious Maple Roasted Parsnips Recipe
These maple roasted parsnips are the perfect side dish coming into fall and winter. The colder months call for nourishing root vegetables. These parsnips are roasted and seasoned to perfection.
Ingredients
- 6 Parsnips
- 1 teaspoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon garlic granules
- 1 teaspoon paprika
- Salt & Pepper
Instructions
- Preheat the oven to 200c/390f and line a baking tray with a baking sheet or parchment paper.
- Put a pan of water on to boil with some salt
- Wash, peel, top and tail the parsnips. Cut the thinner end of the parsnip off as one piece. Then with fatter end of the parsnip, cut this lengthways.
- Scoop the coarse middle bit out carefully and discard of this
- Now put the parsnips in to the pot of water to par-boil on a medium heat for 5 minutes.
- Remove from the heat, drain the water out then coat the parsnips in the olive oil, maple syrup and seasoning.
- Place the parsnips on the baking tray, with space between each one.
- Roast in the oven for approximately 30 minutes,
- Remove and enjoy!
Notes
1) These roasted parsnips go great with vegan meat substitutes, such as this roasted turkey or vegan chicken fillet. Whip up some delicious roast potatoes and broccolini while the oven is on!
2) If you like your parsnips spicy, then add a sprinkle of red pepper flakes or chilli powder.
3) These parsnips should freeze well in a clean, airtight container or ziplock/freezer bag. Make sure to cool them down completely, label and date them, then use within 6 months
4) Make sure to use fresh parsnips to begin this recipe as frozen parsnips will not give the same outcome.
5) Brush the parsnips with a little rosemary before roasting for a delicious additional flavor
can i roast parsnips in the air fryer?
Absolutely. Simply complete all the steps, but preheat the air fryer in place of the oven. As the air fryer is a very "close" heat, I would initially air fry at 190c/375c initially, for the first 20 minutes then cook for a further 5 minutes on 200c/390c. This reduces the time also, as air fryers tend to cook quicker than traditional ovens.
Do parsnips need parboiling?
This recipe calls for the parsnips to be parboiled. This is to ensure the centre gets nice and soft, other wise they can come out quite tough and rubbery.
do you peel parsnips?
Yes. Parsnips should be peeled as the skin can be very tough and coarse. Make sure to submerge the parsnips in water as soon as you peel them however, as similar to apples, they can oxidise and brown quite quickly.
can cooked parsnips be frozen?
Yes. Simply cool the parsnips right down, store them in a ziplock bag or air tight container, label and date them. Then freeze for up to 6 months. To reheat them, defrost completely and then reheat in the oven, air fryer or microwave.
If you decide to make this maple roasted parsnips, please do leave a star rating and comment. We love to hear how you are getting on with your creations.
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