Don’t overlook the yellow and mellow parsnip as a side dish, especially with this Maple Roasted Parsnips recipe!
This carrot-like vegetable is sweet, earthy, and chocked full of nutrients. It roasts so well in the oven and when tossed with maple syrup, it’s beautifully sweet and caramelizes perfectly.
Perfectly Roasted Parsnips
- Perfect parsnips are easy to make.
- A parsnip tastes a little bit like a potato and a carrot. Smaller parsnips tend to be sweeter than carrots, however, older parsnips (thicker ones), tend to have more of a spicy and earthy taste to them.
- In this recipe, they become soft on the inside and crisp-tender and sweet on the outside.
- Adding a little maple syrup enhances the sweet flavor of the parsnip. Roasted veggies with syrup become slightly caramelized.
- Use leftover parsnips to add to soup or stews. Like Vegetable Beef Soup or Beef Stew Recipe.
Ingredients & Variations
PARSNIPS: What are Parsnips? Parsnips look a lot like a carrot. They are long and slender, and even sold in 2lb bags just like carrots. The difference is in color and taste. Parsnips are yellow/beige and are a little spicier than a carrot. They also have more fiber and a more starchy texture than a carrot.
VARIATIONS: Instead of maple syrup, toss the parsnips with some melted honey. If the honey is thick, soften it in the microwave or on the stove. Add beets, potatoes, or a turnip to this recipe for added flavor & color.
How to Peel Parsnips
- Peel parsnips the same way that carrots are peeled.
- Larger parsnips tend to be a little woodier with thicker skin, so these need to be peeled.
- Younger parsnips with thinner skin may not need to be peeled, but they will need to be washed and scrubbed.
How to Make Maple Roasted Parsnips
Try a simple side dish with these roasted parsnips!
- Preheat the oven.
- Peel the parsnips & cut them into 2″ pieces.
- Toss with oil, maple syrup, & spices.
- Roast per recipe below.
Roasted parsnips will last in the refrigerator for 2-3 days, in an airtight container. They can also be frozen and added to soups and stews. They will last in the freezer for 6 months.
Sweet & Savory Side Dishes
- Brown Sugar Carrots – a one-pot dish
- Parmesan Roasted Sweet Potatoes – tender inside, crisp outside
- Bacon-Wrapped Brussels Sprouts – perfect side dish or appetizer
- Air Fryer Roasted Butternut Squash – so easy in the air fryer
- Easy Corn Casserole – a reader favorite
Did you make these Maple Roasted Parsnips? Be sure to leave a comment and a rating below!
Maple Roasted Parsnips
- 1 pound parsnips
- 1 tablespoon olive oil
- 3 tablespoons maple syrup or honey
- 1 teaspoon fresh sage chopped (or ½ teaspoon dried ground sage)
- salt & pepper to taste
- Preheat oven to 400°F. Line a baking pan with parchment paper.
- Peel the parsnips and cut them into 2" pieces. The thicker end of the parsnips can be cut in half lengthwise.
- Toss parsnips with oil, maple syrup, sage, and salt & pepper to taste.
- Place the parsnips on the parchment paper and roast 18-22 minutes or until tender and lightly browned.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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