Maple glazed parsnips with rosemary

Golden parsnips roasted with maple syrup, olive oil and rosemary until sticky and caramelised. This easy side dish is naturally vegan, perfectly balanced, and ready in under 40 minutes. A seasonal favourite that pairs with everything from roasts to veggie mains, bringing sweetness and fragrance to the winter table.

Course dinner, Main Course, Side Dish

Cuisine British, European

Diet Vegetarian

Keyword autumn, roast parsnips, roasted vegetables, savoury, Sweet, Winter

Prep Time 10

Cook Time 30

Servings Servings

Calories 215

Author Spooning & Forking

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.

Nutrition