These really easy Roast parsnips with maple syrup & thyme make a delicious side on the Christmas table or for a fall meal. It’s Crispy and golden on the outside and tender on the inside – just how perfect Roasted parsnips should be!
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Easy roast parsnips recipe
Just like roast potatoes, I like to make roasted vegetables all the time. They are especially so easy and make a hearty side on weekdays, for roast dinners, or for holidays like Christmas. However, unlike other vegetables, the roast parsnip recipe requires a bit of prep!
Parsnips may have a woody centre that needs to be cored before cooking. Otherwise you might wonder why parsnips are taking forever to cook.
After cutting the parsnips into batons, I like to toss the root vegetable in oil, salt, pepper & herbs ( if using any ). Bake for 30 – 40 minutes and tasty roasted parsnips are ready to be served.
For a real festive feel, I like to toss the parsnips in runny honey or maple syrup and thyme at about 20 minutes after baking and cook again until done! Maple roast parsnips ready to serve on the Christmas table!
How to make Roast Parsnips with Maple Syrup and Thyme?
Wash, dry, top, tail, and peel the parsnips. Core the parsnips to remove the woody center and cut them into batons or even-sized pieces.
Toss the parsnips in oil, sea salt, thyme and arrange them on a baking sheet in a single layer.Roast for about 20 minutes.
Drizzle Maple Syrup evenly and toss together. Cook for another 10-15 minutes or until golden. Transfer to a serving dish, garnish with fresh herbs, and serve.
Why you’ll love this Maple roast parsnips recipe?
10 -15 minutes Prep time – The only hands-on time in this recipe is Peeling, Coring and Chopping the parsnips into batons.
Budget-friendly – Festive meals are expensive to order and the delivery slots usually run out at-least a month before. With just a little planning, roast parsnip tray bake can be made easily. Parsnip is an inexpensive root vegetable and can be turned into an exotic side dish with this recipe.
Quick & Easy – While the oven is heating up, you can prep the vegetable in the meanwhile.
Healthy – Roasted parsnips are a super healthy side dish. If you are not keen on maple syrup, simply leave it out.
Side Dish – This seasonal vegetable dish is delicious when served with Sunday roast or with your Thanksgiving / Christmas mains.
Dietary needs – Vegan, Gluten-free, Dairy-free
Tips to make the BEST ROASTED PARSNIPS RECIPE
Choose tender parsnips that are small. However, if you have large parsnips easily available, there is one additional step in the prep stage. Core the woody center, so that we have no stringy bits after cooking. Also keep in mind, as the larger parsnip can be fibrous, the core is part best removed otherwise, you may find some parts of parsnips are taking forever to cook.
Cutting the parsnips to equal size and thicknesses will ensure that they all take the same time to cook.
To Boil or Not -This step is completely optional! I used to par boil in salted water and then steam dry. However I have not noticed a huge difference in texture when I am serving roasted parsnips as a stand-alone side dish. So I DON’T PARBOIL ANY MORE!
Cooking time – I have provided the rough cooking time for the parsnips purchased in season. Use this as a guide and cook your side. The size of the parsnips can also impact the cooking time.
Cooking method – Roast Parsnips can be oven-roasted or air fried too. They will provide fantastic results, although air fryer roast parsnips will be ready sooner.
Do not over crowd the baking tray – If necessary use two trays for baking as the parsnips can steam instead of roasting.
How to prep the Parsnips?
Top, tail, and peel the parsnips like carrots. Quarter the wider end lengthwise. Cut the core out with a sharp knife. It is easy to distinguish between the tender parsnips and core because of the color.
However many times, the core is not very hard or with stringy bits. So you don’t need to remove it.
Then cut them into batons and use them in the recipe.
Can I prep the Parsnips ahead for Christmas?
Yes, Parsnips can be prepped ahead of the holidays. There are a few tips and tricks to keep in mind.
Parsnips will discolor in an hour or two after cutting. So place the cut parsnips in a container filled with water mixed with lemon juice and refrigerate. This tip helps in minimizing the browning of the vegetable.
However, I prefer to prep the parsnips and semi roast the parsnips a day ahead (on Christmas eve ). On Christmas day, transfer to over to finish cooking, just before serving.
How to serve Roast Parsnips?
Serve these crispy roast parsnips along with the main course on your holiday table.
If you have any leftovers, use them in a bubble and squeak cakes and enjoy them as a boxing day breakfast. You can also use the leftover roast parsnips in soups, mash, or preparation of vegetable stock.
Roast Parsnips variations
Honey Roast Parsnips – Just like Honey glazed carrots, I make with parsnips. Toss the parsnip with butter or oil, spices, and honey and roast for 35-40 minutes. Either use thyme or rosemary herbs for serving.
Sticky Roast Parsnips and Carrots – I would love to add the 450g carrot batons to the recipe below. Accordingly increase the salt, pepper, maple syrup and thyme. This recipe is perfect for Vegans!
Roasted carrots and parsnips – For making carrots and parsnips together, use my Christmas traybake recipe as a guide where I cook them together along with other vegetables.
Spiced Parsnips recipe – To the parsnip batons or cubes, add the spices – ground cumin, ground coriander, turmeric, chili powder, salt, and pepper. Toss them well and roast until it’s done.
If you love this recipe, you will also love these easy Vegetarian Christmas recipes
HAVE YOU MADE THIS RECIPE?
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- 450 g Parsnip 1lb
- 2 Tbsp Oil
- 1 tsp Sea Salt
- ½ tsp Ground Black Pepper
- 2 Tsp Maple Syrup or Honey
- 3 Tsp Fresh Thyme
- Preheat the oven to 220C or 200 fan assisted oven or 425F.
- Wash, dry, top, tail, and peel the parsnips. Core the parsnips to remove the woody center and cut them into batons or even-sized pieces.
- Toss the parsnips in oil, sea salt, thyme and arrange them on a baking sheet in a single layer.
- Roast for about 20 minutes.
- Drizzle Maple Syrup evenly and toss together. Cook for another 10-15 minutes or until golden.
- Transfer to a serving dish, garnish with fresh herbs, and serve.