Balsamic glaze works great on roast parsnips
Parsnips already lean sweet, and balsamic vinegar knows exactly how to play along. Roasted down, it becomes syrupy, with sharp edges mellowed by caramelisation. Drizzle it over parsnips and you’ve got a side dish that tastes layered but takes almost no effort. The result is glossy, tangy-sweet roots that feel a little more sophisticated than the usual roast.
I often make these when I want something that feels dressed-up without fussing in the kitchen. They’re perfect alongside lamb or beef, but I’ve also served them with a lentil salad for a lighter, vegetarian supper. If you’re curious about more roots that roast this well, don’t miss our 7 best roasted parsnip recipes for other combinations.
A balance of sharp and sweet
Balsamic vinegar is punchy raw, but roasting transforms it into a gentle glaze with just enough acidity to cut the parsnip’s sweetness. A touch of brown sugar helps the glaze thicken and cling, though you can skip it if your vinegar is already quite syrupy. Fresh thyme finishes the dish, adding small flecks of brightness.
The method is straightforward , coat, roast, reduce, but the results are glossy enough to feel special. If you’re after more ideas that make everyday ingredients shine, have a look at the ultimate guide to parsnip recipes: 30 must-try dishes where I’ve packed in lots of twists like this.
Ingredients you’ll need (serves 4)
- 750 g parsnips, peeled and cut into batons
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tsp brown sugar (optional)
- 3 sprigs fresh thyme
- Sea salt, to taste
- Black pepper, freshly ground
How to make roasted parsnips with balsamic glaze
Heat the oven
Preheat to 200°C (fan 180°C). Place a tray in to warm.
Glaze the parsnips
In a large bowl, whisk together olive oil, balsamic vinegar, sugar, salt and pepper. Toss parsnips until coated.
Roast and finish
Spread parsnips on the hot tray. Roast for 30–35 minutes, turning halfway. For the last 5 minutes, drizzle over any remaining glaze and scatter thyme sprigs so everything finishes together in the oven.
Wine and beer pairings
For wine, I like a Chianti. Its cherry fruit and acidity mirror the balsamic glaze, while tannins balance the sweetness. A Viognier also works, with floral aromatics that sit well against the earthy parsnips.
On the beer side, a Belgian dubbel brings caramel and spice notes that echo the glaze. A pale ale cuts through with freshness, keeping each bite lively.
Frequently asked questions about roasted parsnips
Do I need expensive balsamic vinegar?
Not necessarily. Mid-range balsamic works fine, especially since roasting concentrates the flavour. Save the aged, syrupy stuff for drizzling raw. For another simple glaze that works with everyday pantry staples, try my honey roasted parsnips with thyme and garlic.
Can I skip the sugar?
Yes, particularly if your balsamic is already reduced and thick. The sugar just helps with caramelisation. If you prefer savoury-forward recipes, check out roast parsnips with mustard and sage instead.
Are balsamic glazed parsnips healthy?
Yes. Parsnips bring fibre, potassium and vitamin C, and balsamic vinegar is relatively low in calories. The glaze adds a little sugar, but overall this is a nutrient-rich side. You’ll find a deeper breakdown in my nutrition guide: are parsnips good for you?.
Can I make these ahead?
You can par-roast the parsnips for 20 minutes, then finish with glaze just before serving. This makes them perfect for entertaining. For another make-ahead friendly recipe, I often rely on maple glazed parsnips with rosemary.
Tips for success
Don’t overcrowd the tray — the parsnips need space to roast properly. If you want a thicker, lacquered glaze, simmer an extra splash of balsamic vinegar with a pinch of sugar in a small pan, then drizzle over just before serving.
Storage and reheating
Leftovers keep in the fridge for three days. Reheat in a 190°C oven until sticky again. They also taste good cold, sliced into salads with rocket or beetroot.
Ingredient notes and alternatives
Balsamic vinegar is key, but if you don’t have any, red wine vinegar with a little extra sugar makes a decent substitute. Fresh thyme is lovely, but rosemary or even oregano bring their own twist.
Roasted parsnips with balsamic glaze
Ingredients
- 750 g Parsnips peeled and cut into batons
- 3 tbsp Olive oil extra virgin
- 3 tbsp Balsamic Vinegar
- 1 tsp Brown Sugar optional
- 3 sprigs Fresh thyme
- Sea salt to tast
- Black pepper freshly ground
Instructions
- Preheat to 200°C (fan 180°C). Place a tray in to warm.
- In a large bowl, whisk together olive oil, balsamic vinegar, sugar, salt and pepper. Toss parsnips until coated.
- Spread parsnips on the hot tray. Roast for 30–35 minutes, turning halfway. For the last 5 minutes, drizzle over any remaining glaze and scatter thyme sprigs so everything finishes together in the oven.