Sweet, savory, and perfectly caramelized, these healthy maple-glazed parsnips are a simple side that feels a little special. Roasted until tender and lightly coated in real maple syrup, they bring out the parsnips’ natural sweetness while keeping things wholesome and weeknight-easy.
- Category: Salads + Sides
Ingredients
- 1 1/2 pounds parsnips, peeled and cut into batons or thick coins
- 2 tablespoons olive oil or melted butter
- 3 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard (optional, for balance)
- 1 teaspoon fresh thyme leaves or ½ tsp dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional finish: chopped parsley, toasted walnuts, or flaky sea salt
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Parboil the parsnips. Bring a pot of salted water to a boil, add parsnips, and cook for 5 minutes. Drain well. (This helps them get tender inside as they roast.)
- In a large bowl, whisk together olive oil (or butter), maple syrup, Dijon mustard, thyme, salt, and pepper.
- Toss the parsnips in the glaze until evenly coated.
- Spread parsnips in a single layer on the baking sheet. Roast for 20–25 minutes, turning once, until golden brown and caramelized at the edges.
- Taste and adjust seasoning. Sprinkle with parsley, nuts, or flaky salt if using. Serve warm.