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These roast parsnips are a guaranteed crowd-pleaser and the perfect addition to to your dinner table. They have an amazing glaze, taste great and are easy to make! Even better, this roasted parsnips recipe is gluten-free, Paleo, and vegan-friendly!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Don’t get me wrong. I love roasted carrots, but you know what doesn’t get the attention it deserves? Roast Parsnips!
This root vegetable is similar to carrots in texture, but it’s less sweet, more starchy (similar to potatoes), and a bit bitter like turnips. Packed with nutrients like potassium, calcium, magnesium, and Vitamin C, t’s the quintessential root vegetable! And the best part is that they’re super easy to prepare.
Roasting parsnips and boiling them to make a mash are two of my favourite ways to use parsnips. I love topping my Lentil Pie with mashed parsnips.
But roast parsnips aren’t just for Christmas dinner or roast dinners. They can be enjoyed just like any other vegetable side dish.
Ingredients to make Roast Parsnips
- Parsnips — I use medium parsnips. These root vegetables are the star of this side dish! They’re starchy, a little sweet, a little bitter, and the perfect vehicle for this maple-dijon marinade. If you have any spare try my Roasted Parsnip Soup or Curried Parsnip Soup.
- Olive Oil — I prefer to use olive oil or another oil with a high smoke point, like avocado, for these roasted parsnips, but melted butter would also work if you’re not dairy-free.
- Dijon Mustard — The tang in dijon works well with the bittersweet flavour of the parsnips and the rich maple syrup. Whole grain would also work well.
- Maple Syrup — I prefer using pure maple syrup with my roasted parsnips, but honey would also work well. Just avoid refined sugar.
- Salt — Kosher or sea salt is best, but you can use whatever you have on-hand. Don’t be afraid to use a good bit, either! It enhances the flavours of the herbs, and the parsnips need it.
- Thyme — This herb works beautifully with roast parsnips, but you can use fresh rosemary or any herb combination you like. I prefer fresh, but dried would work, too.
See recipe card for full information on ingredients and quantities.
Substitutions
Here are a few suggestions for how you can adapt or substitute ingredients:
- Butter — Instead of oil, you can use dairy-based or vegan butter. Or combine it with the olive oil (half and half) to ensure it doesn’t burn while roasting.
- Honey — You could use local honey in place of the pure maple syrup, if preferred.
- Other Root Veggies — If you’re not a fan of parsnips, you could use carrots, turnips, or baby potatoes in their place. (Check out my colourful roasted root vegetables recipe for more info.)
Variations
This recipe is simple, yet flexible. I use gluten-free, dairy-free, and meat-free ingredients due to allergies and personal choices but you can easily adapt it to better fit your palette.
- Spicy — Add chili pepper flakes or cayenne pepper or your favourite spices to the maple-dijon marinade to imbue some heat into this classic side dish.
- More Herbs —Sage, rosemary, or parsley would be delicious additions or substitutions for these roasted parsnips!
- Garlic – To boost the flavour, either by using garlic granules or crushed garlic to roast with the parsnips.
How to make Roast Parsnips
Step 1: Wash your parsnips thoroughly, and slice them in half long ways. Preheat your oven to 200C (with the fan on), or 390F.
Step 2: Meanwhile, prepare the maple-dijon marinade by whisking together the olive oil, maple syrup, and dijon mustard, and salt in a small bowl.
Step 3: Pour the marinade over the sliced parsnips, and toss to coat.
Bake these mustard and maple glazed parsnips at 200C (with the fan on), or 390F, for 30 minutes until they’re golden brown.
Hint: Roast a single layer of them sliced side down on the roasting tray for the first 15 minutes, then flip them halfway through to ensure that side gets browned and caramelised.
Leftovers
Store leftover roasted parsnips in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 2 minutes or so, until heated through.
These mustard and maple glazed parsnips are best enjoyed fresh, so eat up!
What to serve with roast parsnips
Here are a few of my favourite dishes to pair roast parsnips with.
Recipe FAQs
Parsnips are cream-coloured, carrot-shaped root vegetables that are a member of the parsley family. They can be eaten raw, but are often roasted, boiled, fried, steamed, or even used in a mash. Parsnips are harvested in the fall and winter and are a popular cold-weather veggie in parts of Europe and America. They’re also considered an essential part of a traditional British Sunday roast.
Parsnips have a distinct taste. They’re similar to carrots in terms of texture and sweetness — which is amplified when roasted — but they have a stronger earthiness that’s almost nutty. It’s also a little bitter, like radishes or turnips.
I don’t think it makes them any better and it adds time, they come out a little softer when parboiled but can be mushy.
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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
- Firstly, slice the parsnips in half lengthways (I don't peel mine)
- Add to a large bowl with a drizzle of olive oil, pinch salt and toss until evenly covered then place on a baking tray and bake for 30 minutes at 200C (fan) 390F
- Meanwhile, make the glaze by adding the mustard, maple syrup, olive oil, pinch salt to a mixing bowl and whisk until smooth
- Remove the parsnips from the oven, place into the bowl with the glaze and coat all evenly before placing back on the baking tray and roasting for a further 10 minutes
Video
Notes
Nutrition
These are delicious!!
I like the fact my fussy grandson and youngest child ate them without complaining they weren’t that famous freezer brand. Left overs in my family that would have been a miracle I made 2 kilos and 8 people demolished them. I have to make a new lot for boxing day.
Yummyand so easy to make