When making this recipe for Maple Roasted Parsnips, don’t forget about the mild and yellow parsnip as a side dish.
This vegetable which resembles a carrot is sweet, earthy, and packed with vitamins. It roasts in the oven so wonderfully, and when drizzled with maple syrup, it becomes exquisitely sweet and caramelizes to perfection.
Parsnips Roasted to Perfection
- Making perfect maple roasted parsnips simple.
- A parsnip’s flavor can be compared to both potatoes and carrots. Older (thicker) parsnips tend to taste more peppery and earthy than younger (smaller) parsnips, which tend to be sweeter than carrots.
- With this recipe, they acquire a delicate interior and a crisp, tender, and sweet exterior.
- The sweetness of the parsnip is enhanced with a small amount of maple syrup. Vegetables roasted in syrup have a faint caramel color.
- Add parsnip leftovers to soups or stews. like Beef Stew recipes or Vegetable Beef Soup.
Components & Alterations
Parsnips What exactly are parsnips? Parsnips resemble carrots in appearance. They are similarly marketed in 2 lb bags to carrots and are long and slender.
The flavor and color are different. Parsnips are slightly spicier than carrots and are a yellowish-beige color. Additionally, compared to carrots, they have more fiber and a starchier texture.
Variations include mixing melted honey with parsnips in place of maple syrup. Use the microwave or a stovetop to soften thick honey. For more taste and color, add beets, potatoes, or a turnip to this recipe.
Getting Parsnips Peeled
- Peeling parsnips is similar to peeling carrots.
- Peeling is necessary for larger parsnips because they have thicker skin and a tendency to be a little woodier.
- Younger parsnips with thinner skin might not require peeling, but washing and scrubbing are still required.
How to Prepare Maple Roasted Parsnips
Try serving these roasted parsnips as a simple side dish!
- Warm up the oven.
- The parsnips should be peeled and sliced into 2′′ pieces.
- Add oil, maple syrup, and spices to the toss.
- Roast as directed in the recipe below.
Before cooking, place the maple-roasted parsnips on a baking sheet.
In an airtight container, roasted parsnips will keep for two to three days in the refrigerator. In addition, they can be frozen and then added to stews and soups. They’ll keep for six months in the freezer.
Maple Roasted Parsnips
The ideal seasoning, maple syrup, and roasting time make these roasted parsnips crispy on the exterior and tender on the inside.
|ten minutes to prepare
20 minutes for cooking
thirty minutes in total
- 1 pound parsnips
- 1 tablespoon olive oil
- 3 tablespoons maple syrup or honey
- 1 teaspoon fresh sage chopped (or ½ teaspoon dried ground sage)
- salt & pepper to taste
Instructions for Maple Roasted Parsnips
- Set the oven to 400 °F. Use parchment paper to line a baking pan.
- The parsnips should be peeled and sliced into 2-inch slices. The parsnips can be split in half lengthwise at the thicker end.
- Combine oil, maple syrup, sage, and salt and pepper to season with the parsnips.
- The parsnips should be roasted for 18 to 22 minutes, or until they are soft and have a light browning.
For up to three days, keep leftovers in the refrigerator in an airtight container. Alternatively, keep frozen for up to 6 months. Heat the dish once more in the oven.
Calories: 144 | Carbohydrates: 27g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 12mg | Potassium: 450mg | Fiber: 6g | Sugar: 11g | Vitamin C: 19mg | Calcium: 55mg | Iron: 1mg