This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info please check out my Disclosure Policy. Appreciate your support!
These roast parsnips are roasted until crisp at the edges, then tossed in a sticky maple and Dijon mustard glaze. You need just 4 ingredients and 5 minutes of prep, and they are ready in 45 minutes. They are the side I make every Christmas, next to my Easy Lentil Wellington. For more festive ideas, see my 19 Christmas Side Dishes and Vegetables.
Roast Parsnips at a Glance
James's tipOnly add the glaze for the last 10 minutes, so the maple syrup turns sticky instead of burning.
Key ingredients
- Parsnips
- Maple syrup
- Dijon mustard
- Olive oil
Why you'll love it
- About 248 kcal a portion
- Crisp edges, soft sweet middles
- Only 5 minutes of prep
Quick summary
These roast parsnips are halved, tossed in olive oil and salt and roasted at 200°C fan (220°C conventional, gas 7) for 30 minutes, then coated in a maple syrup and Dijon mustard glaze and roasted for 10 minutes more. They serve 4 and are about 248 kcal a portion.
Table of Contents
Save this recipe!
I'll email you a shopping list plus helpful tips to make the best version of this recipe
Why this recipe works
Carrots get plenty of attention, but roast parsnips deserve a place on every roast dinner plate. A hot oven turns them crisp at the edges and soft and sweet in the middle, and the maple and Dijon glaze makes them sticky and golden.
Parsnips are starchier than carrots, a little like potatoes, with a gentle nutty sweetness that roasting brings out. You only need 4 ingredients, and I do not even peel them.
Roasting and mashing are my two favourite ways to cook parsnips. Mashed parsnip makes the topping on my Lentil Cottage Pie.
They are a must on the Christmas dinner plate next to my Vegan Yorkshire Puddings (Gluten Free) and Best Mushroom Gravy, but they suit any Sunday roast or midweek dinner too.
Ingredients to make Roast Parsnips
- Parsnips: Medium parsnips, halved lengthways. Thin ones can stay whole. No need to peel, just scrub them well. Spare parsnips? Try my Parsnip Soup or Curried Parsnip Soup.
- Olive Oil: For the first roast and the glaze. Any oil with a high smoke point works.
- Dijon Mustard: Its tang balances the sweet glaze. Wholegrain mustard works too. Check the label if you need it gluten free.
- Maple Syrup: Pure maple syrup makes the glaze sticky. Spare maple syrup? Try my Candied Pecans.
- Salt: Sea salt is best. A good pinch brings out the sweetness.
- Thyme: Fresh thyme to scatter over at the end (optional). Rosemary works 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: Dairy free butter works in place of some of the oil. Mix it half and half with the oil so it does not burn.
- Honey or Golden Syrup: Either works in place of the maple syrup. Honey is not vegan.
- Other Root Vegetables: Carrots, turnips or baby potatoes all take the same glaze. For a mixed tray, see my Roasted Root Vegetables.
Variations
This recipe is simple and easy to adapt. Here are a few ideas:
- Spicy: Add chilli flakes or a pinch of cayenne to the glaze.
- More Herbs: Sage, rosemary or parsley all work with the thyme.
- Garlic: Add crushed garlic or garlic granules to the glaze.
- With Carrots: Halve a few carrots and roast them on the same tray with the same glaze.
How to make Roast Parsnips
Step 1: Preheat the oven to 200°C fan (220°C conventional, gas 7). Halve the parsnips lengthways (no need to peel). Toss them with a drizzle of olive oil and a pinch of salt, spread them on a baking tray in a single layer and roast for 30 minutes.
Step 2: Meanwhile, whisk the Dijon mustard, maple syrup, the rest of the olive oil and a pinch of salt together in a small bowl to make the glaze.
Step 3: Toss the hot roast parsnips in the glaze, spread them back on the tray and roast for 10 more minutes, until golden and sticky. Scatter with fresh thyme to serve. Making roast potatoes too? My Rosemary Roast Potatoes share the same oven.
Hint: Keep them in a single layer, cut side down, so they roast rather than steam. Use two trays for a big batch: one reader made 2 kg for 8 people at Christmas.
Leftovers
Cool leftovers quickly, keep them in an airtight container in the fridge and eat within 2 days. Reheat once in a hot oven or air fryer until piping hot, which brings the crisp edges back better than the microwave. To freeze, cool the roast parsnips, freeze for up to 3 months and reheat from frozen at 200°C fan (220°C conventional, gas 7) for 15 to 20 minutes until piping hot. Leftovers also blend into my Carrot and Parsnip Soup.
What to serve with roast parsnips
Here are a few of my favourite dishes to pair roast parsnips with.
Recipe FAQs
You do not need to. Roasting from raw keeps them crisp, and parboiled parsnips can turn mushy. If you are short of time, parboil them for 10 minutes, drain well and let them steam dry, then roast for about 20 minutes before glazing.
About 40 minutes in all at 200°C fan (220°C conventional, gas 7): 30 minutes with oil and salt, then 10 minutes after tossing in the glaze. Thicker parsnips may need 5 minutes more. They share the oven happily with my Hasselback Potatoes.
No. I never peel mine, I just scrub them well and halve them. Peel older, very knobbly parsnips if the skin looks tough.
Yes. Roast them earlier in the day, chill, then glaze and reheat at 200°C fan (220°C conventional, gas 7) for 10 to 15 minutes. Or cool the roasted parsnips, freeze for up to 3 months and reheat from frozen until piping hot. My Christmas Nut Roast can be made ahead the same way.
Yes. Toss them in oil and salt and air fry at 180°C for about 15 minutes, shaking once, then add the glaze and cook for 5 minutes more. My Air Fryer Roast Potatoes work the same way.
Parsnips are a root vegetable, so they are higher in carbs than a strict carnivore diet allows. They are gluten free, dairy free and vegan, which suits most other ways of eating. For a lower carb plate, have a smaller portion or roast celeriac or turnip instead.
YOU MIGHT ALSO LIKE…
FREE GUIDE
Get Christmas dinner sorted early
A free plan with make ahead recipes, a countdown and freezer labels
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 200°C fan (220°C conventional, gas 7)
- 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