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mustard maple glazed parsnips in white bowl on backdrop
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5 from 4 votes

Roast Parsnips

This will be the only way you make roast parsnips going forward!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Christmas, Side Dish
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe
Cost: £2.50

Ingredients

  • 1 kg parsnips
  • 2 tbsp dijon mustard
  • 2 tbsp maple syrup
  • 1 tbsp olive oil
  • pinch salt
  • fresh thyme for serving (optional)
Metric - US Customary

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

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