Maple syrup and rosemary make roast parsnips special
Parsnips are naturally sweet, and when you roast them with maple syrup, that sweetness becomes deeper and almost smoky. Add rosemary and you’ve got an earthy, fragrant balance that keeps the dish from tipping too far into dessert territory. It’s rustic, simple, and perfect for winter dinners where the table needs something both hearty and elegant.
I first made these parsnips one Christmas when we had maple syrup leftover from pancake mornings, and it’s been a fixture ever since. They sit just as happily alongside roast turkey as they do with pork or veggie pies. If you want even more festive-worthy ideas, take a peek at our 7 best roasted parsnip recipes where I’ve shared my go-to seasonal favourites.
A glaze that balances sweet and savoury
Maple syrup isn’t just sweet, it has depth, especially the darker grades, which bring a hint of caramel and smoke. Pairing it with rosemary lifts the flavour, keeping things green and aromatic. I also like adding a touch of mustard for sharpness if I want a little more bite. This combination means every bite feels layered without being complicated.
The method is straightforward, but the result looks far fancier than the effort suggests. For more inspiration on simple techniques that deliver big flavour, have a look at the ultimate guide to parsnip recipes: 30 must-try dishes — it’s packed with easy ideas to freshen up the dinner table.
Ingredients you’ll need (serves 4)
- 800 g parsnips, peeled and cut into batons
- 3 tbsp maple syrup (dark grade preferred)
- 3 tbsp olive oil
- 1 tsp Dijon mustard (optional)
- 3 sprigs fresh rosemary
- Sea salt, to taste
- Black pepper, freshly ground
How to make maple glazed parsnips with rosemary
Step 1: Heat the oven
Preheat the oven to 200°C (fan 180°C). Place a roasting tray inside to get it nice and hot.
Step 2: Coat the parsnips
Peel and cut the parsnips. In a large bowl, whisk together olive oil, maple syrup, mustard (if using), salt and pepper. Toss the parsnips so they’re evenly coated.
Step 3: Roast with rosemary
Spread the parsnips in a single layer on the hot tray. Tuck rosemary sprigs around them. Roast for 30–35 minutes, turning halfway through, until they’re sticky, golden and caramelised at the edges.
Wine and beer pairings
For wine, I recommend a Sauvignon Blanc, its grassy freshness works beautifully with rosemary while cutting through the sweetness of the glaze. If you’d like something more rounded, a Pinot Noir with soft red fruit brings out the maple’s depth.
Beer pairings are equally rewarding. A golden ale provides a gentle maltiness that echoes the caramel notes without feeling heavy. A porter adds a roasted coffee-like undertone that plays nicely against the sticky sweetness of maple.
Frequently asked questions about roast parsnips
Can I make this recipe vegan?
Yes, it’s already vegan, as long as you’re using real maple syrup and not honey. If you’d like more vegan-friendly parsnip recipes, the roast parsnips with mustard and sage post is another great option.
Can I use dried rosemary instead of fresh?
Fresh rosemary has the best flavour, but dried works in a pinch. Use about a teaspoon, sprinkling it over the parsnips before roasting. For more herb-based flavour ideas, see my spiced roast parsnips with cumin and coriander recipe.
Are maple glazed parsnips healthy?
Yes. Parsnips are naturally rich in fibre, potassium and vitamin C. Maple syrup adds sugar, but it’s less refined than white sugar and used sparingly here. If you’d like to dive into the nutritional side, my nutrition guide: are parsnips good for you? gives all the details.
Can I freeze maple glazed parsnips?
It’s better to freeze them before roasting. Coat the parsnips in the maple mixture, freeze on a tray, then bag up. Roast from frozen, adding 10 minutes to the cooking time. For more freezing tips, check the honey roasted parsnips with thyme and garlic recipe.
Tips for success
Dark maple syrup works best here, it has more flavour and stands up against the rosemary. Make sure the tray is hot before you add the parsnips so they caramelise rather than steam. If you want extra stickiness, drizzle a teaspoon of maple syrup over the parsnips just before serving.
Storage and reheating
Store cooled parsnips in an airtight container in the fridge for up to three days. Reheat in a 190°C oven until hot and slightly sticky again. Microwaving works but softens them, so the oven is better if you want to keep the caramelised edges.
Ingredient notes and alternatives
Dark maple syrup gives a deeper flavour, but light works if that’s what you have. If you don’t have Dijon mustard, wholegrain mustard adds a nice texture and bite. Rosemary can be swapped for thyme, which brings a gentler herbal note.
Maple glazed parsnips with rosemary
Ingredients
- 800 g Parsnips peeled and cut into batons
- 3 tbsp Maple syrup dark grade preferred
- 3 tbsp Olive oil extra virgin
- 1 tsp Dijon mustard
- 3 sprigs Fresh rosemary
- Sea salt to taste
- Black pepper freshly ground, to taste
Instructions
- Preheat the oven to 200°C (fan 180°C). Place a roasting tray inside to get it nice and hot.
- Peel and cut the parsnips. In a large bowl, whisk together olive oil, maple syrup, mustard (if using), salt and pepper. Toss the parsnips so they’re evenly coated.
- Spread the parsnips in a single layer on the hot tray. Tuck rosemary sprigs around them. Roast for 30–35 minutes, turning halfway through, until they’re sticky, golden and caramelised at the edges.