Maple Glazed Roasted Parsnips
These Maple Glazed Roasted Parsnips are an easy, reliable, and flavourful side dish ideal for festive occasions. The parsnips roast until tender and golden, then caramelise in a glossy maple-butter glaze with fresh thyme. They are excellent when prepared ahead of time — you can make them up to three days before serving, refrigerate in an airtight container with the pan juices, and reheat shortly before serving to refresh the texture and flavour. This simple recipe pairs beautifully with most Christmas mains and adds a sweet, savoury note to your holiday plate.
Maple Glazed Roasted Parsnips
Ingredients
- 1kg (2.2lb) – Parsnips, peeled and halved
- 2 Tbsp (40ml) – Extra virgin olive oil
- 2 Tbsp (28g) – Unsalted butter, melted
- 2 Tbsp (40ml) – Maple syrup
- 10 – Sprigs of thyme
- Salt & pepper, to taste
Instructions
Preheat the Oven
-
Preheat your oven to 200°C (400°F). Line a large baking tray with parchment or a silicone mat for easier cleanup and to encourage even browning.
Prep the Parsnips
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Peel the parsnips and trim any tough ends. Cut them into long, evenly sized wedges so they cook at the same rate and develop a uniform caramelised surface.
Season
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Place the parsnip wedges in a bowl or directly on the tray. Pour over the olive oil and melted butter, then drizzle the maple syrup. Add thyme sprigs, and season with salt and freshly ground black pepper. Toss thoroughly so each piece is well coated — this helps the glaze stick and the edges caramelise.
Roast
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Arrange the parsnips in a single layer on the tray with space between each piece to promote crisping. Roast for 25–30 minutes, turning once halfway through. They should be golden brown, soft inside, and sticky at the edges when ready.
Finish & Serve
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Transfer the roasted parsnips to a serving dish and, if desired, spoon any sticky pan juices back over them. Scatter flaky sea salt and an extra grind of black pepper before serving. These are best served hot alongside roasted meats or as part of a festive vegetable selection.
Nutrition Guide
The nutrition guide above is an estimate calculated per portion and intended for general guidance.
Recipe Notes
Storage Instructions
These roasted parsnips are excellent for advance preparation and will save time on a busy day. After roasting, allow them to cool completely at room temperature for no more than two hours. Transfer into an airtight container along with any remaining glaze or pan juices to preserve moisture and flavour. Stored this way in the refrigerator, they will keep for up to 3 days.
When you plan to serve them, use the reheating instructions below to restore crisp edges and warm the interior without overcooking.
Reheating Instructions
Oven (Best Method)
Preheat the oven to 180°C (350°F). Spread the parsnips in a single layer on a baking tray and reheat for 10–15 minutes, or until they are hot and the edges become slightly crisp. If the parsnips appear dry, spoon a little of the reserved glaze or a knob of butter over them before reheating.
Air Fryer
Set the air fryer to 160°C (320°F) and reheat for 6–8 minutes, shaking the basket once to ensure even heating and to revive the caramelised edges.
Stovetop Pan
Warm gently over medium heat in a non-stick pan with a small splash of water, leftover glaze, or a little butter. Toss frequently until heated through and glossy, taking care not to overcook so they stay tender inside.
Watch How To Make The Recipe
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