These roast parsnips are a guaranteed crowd-pleaser and an excellent addition to any dinner table. They develop a glossy, caramelised glaze, taste delicious, and are very simple to prepare. This roasted parsnips recipe is naturally gluten-free, Paleo, and vegan-friendly.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Roast Parsnips
- Substitutions
- Variations
- How to make Roast Parsnips
- Leftovers
- What to serve with roast parsnips
- Recipe FAQs
- Roast Parsnips Recipe
Why this recipe works
Parsnips are an underrated root vegetable. Similar in texture to carrots but less sweet and more starchy, they have a subtle bitterness that becomes nutty and complex when roasted. They also provide nutrients such as potassium, calcium, magnesium and vitamin C.
Roasting enhances parsnips’ natural flavours and creates a delightful caramelised exterior. This simple mustard-and-maple glaze complements their bittersweet profile perfectly, and the method is quick and foolproof.
Ingredients to make Roast Parsnips
- Parsnips — Medium-sized parsnips work well. Leave them unpeeled if you prefer a bit more texture.
- Olive oil — Or another oil with a high smoke point, such as avocado oil. Melted butter can be used if you’re not dairy-free.
- Dijon mustard — Adds tang to balance the maple syrup and parsnip flavours. Whole-grain mustard can be substituted.
- Maple syrup — Pure maple syrup gives the best flavour; honey can be used instead if preferred.
- Salt — Kosher or sea salt to taste; it brings out the natural sweetness of the parsnips.
- Thyme — Fresh thyme is ideal. Rosemary or sage also pair nicely.
See the recipe card below for exact quantities.
Substitutions
Simple swaps let you adapt the recipe to what you have on hand:
- Butter — Use dairy or vegan butter instead of oil, or combine half oil and half butter to reduce the chance of burning.
- Honey — A good alternative to maple syrup for a similar sweetness and glaze.
- Other root vegetables — Carrots, turnips or baby potatoes can be roasted using the same glaze and method.
Variations
This recipe is versatile and easy to customise:
- Spicy — Add chili flakes or a pinch of cayenne to the glaze for heat.
- Herby — Swap or add rosemary, sage or parsley for a different aroma.
- Garlic — Add crushed garlic or garlic powder to the glaze for extra savoury depth.
How to make Roast Parsnips
Step 1: Wash the parsnips and slice them lengthways into even pieces. Preheat the oven to 200°C (fan) / 390°F.
Step 2: Whisk together the olive oil, maple syrup, Dijon mustard and a pinch of salt to make the glaze.
Step 3: Toss the parsnips in a little oil, spread them in a single layer on a baking tray, and roast for 30 minutes at 200°C (fan) / 390°F until golden.
Remove the tray, toss the parsnips in the maple-dijon glaze to coat, then return to the oven for about 10 minutes until sticky and caramelised.
Hint: Roast the parsnips sliced-side down for the first 15 minutes, then flip to ensure even browning and caramelisation.
Leftovers
Store leftover roasted parsnips in an airtight container in the fridge for up to three days. Reheat gently in the microwave or in a hot oven until warmed through. They are best eaten fresh but remain tasty the next day.
What to serve with roast parsnips
Roast parsnips pair well with many mains and sides. Some favourites include:
- Cranberry sauce-baked salmon
- Lentil wellington or other plant-based mains
- Vegan cauliflower cheese
- Rosemary roast potatoes
- Homemade cranberry sauce
- Crispy, squashed Brussels sprouts
Recipe FAQs
Parsnips are cream-coloured, carrot-shaped root vegetables from the parsley family. They can be eaten raw but are commonly roasted, boiled, steamed or mashed. Harvested in autumn and winter, they are a staple in many traditional roast dinners.
Parsnips have a sweet, earthy flavour that becomes more pronounced when roasted. They are similar to carrots in texture but offer a nuttier, slightly bitter note that adds complexity to dishes.
Parboiling is optional. It can reduce roasting time but may lead to softer, less textured parsnips. Roasting from raw gives a firmer, caramelised result.
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Roast Parsnips
Ingredients
- 1 kg parsnips
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1 tbsp olive oil
- pinch salt
- fresh thyme for serving (optional)
Instructions
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Slice the parsnips in half lengthways; peeling is optional.
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Toss the parsnips with a drizzle of olive oil and a pinch of salt. Arrange them on a baking tray and roast at 200°C (fan) / 390°F for 30 minutes.
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While they roast, whisk together the mustard, maple syrup, olive oil and a pinch of salt to make the glaze.
-
Remove the parsnips from the oven, toss them in the glaze to coat evenly, then return to the oven for a further 10 minutes until sticky and caramelised.
Notes
Step-by-Step Photos: Step photos can help guide you through the process.
Substitutions & Variations: See the suggestions above for easy swaps.
To Store: Refrigerate for up to 3 days.
To Freeze: Freezing is not recommended for best texture.
Tip 1: Cut parsnips into even pieces so they bake uniformly.
Tip 2: Mix the glaze in a separate bowl for easier coating.
Tip 3: For a faster method, parboil the parsnips for 10 minutes before roasting.
Nutrition
Calories: 250 kcal | Carbohydrates: 52 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 1 g | Fiber: 13 g | Sugar: 18 g
