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    Home » Recipes » Sides

    Published: Dec 17, 2021 · Modified: Jul 27, 2023 by James Wythe · This post may contain affiliate links

    Mustard & Maple Glazed Parsnips

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    Mustard & Maple Glazed Pinterest

    These mustard and maple glazed parsnips are a guaranteed crowd-pleaser and the perfect addition to to your holiday table. Even better, this roasted parsnips recipe is gluten-free, Paleo, and vegan-friendly!

    closeup of these mustard and maple glazed parsnips in a white bowl on backdrop with fresh thyme leaves.

    Recipe Difficulty – Very Easy

    Jump to:
    • Why this recipe works
    • Ingredients to make Mustard & Maple Glazed Parsnips
    • Substitutions
    • Variations
    • Instructions to make Mustard & Maple Glazed Parsnips
    • Leftovers
    • Recipe FAQs
    • Recipe
    • Reviews

    Why this recipe works

    Don’t get me wrong. I love roasted carrots, but you know what doesn’t get the attention it deserves? 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, magnesium, and Vitamin C, t’s the quintessential root vegetable! And the best part is that they’re super easy to prepare.

    You can also boil and mash them to make a Parsnip Mash Lentil Pie.

    Serve these mustard and maple glazed parsnips with some of my favourite Christmas mains like my Cranberry Sauce-Baked Salmon and my Easy Lentil Wellington!

    Ingredients to make Mustard & Maple Glazed Parsnips

    overhead view of labeled ingredients including parsnips, olive oil, Dijon mustard, and maple syrup.
    • 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.
    • 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 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 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!

    Instructions to make Mustard & Maple Glazed Parsnips

    slice parsnips on baking tray with olive oil and salt ready to bake.

    Step 1: Wash your parsnips thoroughly, and slice them in half long ways. Preheat your oven to 200C (with the fan on), or 390F.

    mustard, maple, olive oil, salt mixed in a silver mixing bowl with a whisk.

    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.

    overhead view of these roasted parsnips on a grey baking tray ready to roast.

    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 them sliced side down 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!

    Recipe FAQs

    What are parsnips, exactly?

    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.

    What do parsnips taste like?

    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.

    mustard and maple glazed parsnips close up front facing on baking tray with chopped thyme.

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    Tried this Mustard & Maple Glazed Parsnips recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!

    P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!

    Recipe

    mustard maple glazed parsnips in white bowl on backdrop

    Mustard & Maple Glazed Parsnips

    This will be the only way you make roasted parsnips going forward!
    5 from 3 votes
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    Course: Christmas, Side Dish
    Cuisine: British
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4 people
    Calories: 250kcal
    Author: James Wythe
    Cost: £2.50

    Ingredients

    • 1 kg parsnips
    • 2 tablespoon dijon mustard
    • 2 tbsp maple syrup
    • 1 tablespoon 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

    Notes

    Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
    Substitutions & Variations: I have included a list of these in the post above.
    To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
    To Freeze: I wouldn’t recommend freezing this recipe.
    Tip 1: Slice the parsnips into even sized pieces so they bake evenly.
    Tip 2: Mixing the mustard sauce in a separate bowl will help it mix better but not necessary.  
    Tip 3: If you want to speed the recipe up then par boil the parsnips for 10 minutes before baking.

    Nutrition

    Calories: 250kcal | Carbohydrates: 52g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Fiber: 13g | Sugar: 18g

    Please note that Nutrition information is a rough estimate

    Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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      Recipe Rating




    1. Geoff says

      December 25, 2022 at 7:04 pm

      5 stars
      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.

      Reply
    2. Pam says

      December 16, 2022 at 6:34 pm

      5 stars
      Yummyand so easy to make

      Reply

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