Roast Parsnips

mustard maple glazed parsnips in white bowl on backdrop

Print Recipe

5 from 4 votes

Roast parsnips with a sticky maple syrup and Dijon mustard glaze. 4 ingredients, 5 minutes of prep, serves 4.

Prep Time5

Cook Time40

Total Time45

Course: Christmas, Side Dish

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: James Wythe

Equipment

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 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

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: Cool quickly, then keep in an airtight container in the fridge for up to 2 days. Reheat once in a hot oven or air fryer until piping hot.

To Freeze: Cool the roasted 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.

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