Why You’ll Love This Maple Glazed Roasted Parsnips

• They’re the perfect sweet-and-savory balance. The natural earthy sweetness of the parsnips gets amplified by roasting, and the maple glaze adds a beautiful, glossy sweetness that isn’t cloying at all. A pinch of flaky salt at the end makes every flavor pop.
• They’re deceptively simple to make. Honestly, the oven does most of the work here. You’re just tossing, roasting, and glazing. It’s a fantastic, hands-off side dish that frees you up to focus on the main event, whatever that may be.
• They have the most incredible texture. When roasted correctly, parsnips become meltingly tender on the inside while developing these wonderfully crispy, caramelized edges. The glaze then adds a final sticky layer that’s just divine.
• They’re a versatile crowd-pleaser. These parsnips are right at home next to a holiday turkey, a weeknight roast chicken, or even piled onto a bowl of creamy polenta. They bring a touch of elegant comfort to any meal.

Ingredients & Tools

• 1.5 lbs parsnips, peeled and cut into even batons
• 2 tablespoons olive oil (or avocado oil)
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon garlic powder (optional, but adds depth)
• 3 tablespoons pure maple syrup
• 1 tablespoon unsalted butter, melted (or more olive oil for a vegan version)
• 1/2 teaspoon smoked paprika (for a subtle smoky note)
• Flaky sea salt, for finishing
• Fresh thyme leaves, for garnish (optional)

Tools: A large baking sheet, parchment paper (highly recommended for easy cleanup!), a large mixing bowl.

The quality of your maple syrup really matters here—go for the real, pure stuff. Its complex flavor is what makes the glaze so special. And don’t skip the flaky salt at the end; it’s the final touch that makes all the difference.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 30-35 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Choosing your parsnips. Look for parsnips that are firm, not limp or rubbery. Medium-sized ones are often sweeter and more tender than giant, woody ones. If you do get large parsnips, you might want to scoop out the tougher core after cutting them in half lengthwise.
• The importance of even cutting. This is the secret to perfectly cooked parsnips! If your pieces are all different sizes, the small ones will burn before the big ones are tender. Aim for batons that are roughly the same thickness, about 1/2 to 3/4-inch thick.
• Why we add the glaze later. Maple syrup burns easily. If we tossed the parsnips in it at the beginning, we’d end up with a blackened, bitter mess. By adding it in the last 10 minutes, we just caramelize it beautifully without burning.
• Don’t crowd the pan! This is a universal roasting rule. If the parsnips are piled on top of each other, they’ll steam instead of roast. We want that dry heat to hit all sides for maximum caramelization. Use a big enough baking sheet!

How to Make Maple Glazed Roasted Parsnips

Serving Suggestions

Complementary Dishes

• Classic Roast Chicken — The juicy, savory chicken and the sweet, sticky parsnips are a match made in heaven. The pan juices from the chicken are fantastic drizzled over everything.
• Pan-Seared Pork Chops — Pork and maple are a classic pairing for a reason. The sweetness of the glaze complements the rich flavor of the pork perfectly.
• Creamy Lentil & Mushroom Stew — For a vegetarian feast, these parsnips add a sweet and elegant touch to a hearty, earthy stew.

Drinks

• A Crisp Dry Cider — The apple notes in the cider cut through the sweetness of the glaze and cleanse the palate beautifully.
• A Light-Bodied Pinot Noir — The red fruit flavors and acidity of a good Pinot Noir stand up well to the earthy-sweet combination without overpowering it.
• Sparkling Water with Lemon — Sometimes, a simple, bubbly, acidic drink is all you need to balance out a rich and sweet side dish.

Something Sweet

• Warm Apple Crumble — Continue the cozy, autumnal theme with a simple apple crumble. The tart apples are a lovely follow-up to the sweet parsnips.
• Dark Chocolate Pots de Crème — A rich, not-too-sweet chocolate dessert provides a sophisticated and contrasting finish to the meal.
• Gingerbread Cake — The warm spices in gingerbread—ginger, cinnamon, nutmeg—echo the warm, comforting notes of the roasted parsnips.

Top Mistakes to Avoid

• Mistake: Cutting the parsnips unevenly. This is probably the number one reason for uneven cooking. You’ll end up with some pieces mushy and others still crunchy. Take the extra minute to make them uniform!
• Mistake: Adding the maple syrup too early. I’ve learned this the hard way. Sugar burns fast in a hot oven. If you add the glaze at the start, you’ll be left with a bitter, blackened coating instead of a sweet, caramelized one.
• Mistake: Overcrowding the baking sheet. If the parsnips are piled on top of each other, they’ll release steam and boil in their own moisture. You’ll miss out on all that lovely browning and crispiness. Use two sheets if you need to!
• Mistake: Skipping the final flaky salt. It might seem like a small thing, but that pinch of flaky salt at the end is a game-changer. It enhances the sweetness and adds a wonderful textural contrast.

Expert Tips

• Tip: Parboil extra-large parsnips. If your parsnips are particularly thick or woody, try parboiling them for 3-4 minutes before roasting. This ensures the insides will be perfectly tender by the time the outside is caramelized.
• Tip: Add a touch of heat. For a grown-up twist, add a pinch of cayenne pepper or red pepper flakes to the maple glaze. The subtle heat playing against the sweet and salty flavors is incredible.
• Tip: Make them ahead. You can peel and cut the parsnips a day in advance. Just keep them submerged in a bowl of cold water in the fridge to prevent browning. Dry them very thoroughly before tossing with oil.
• Tip: Use the leftovers creatively. Leftover roasted parsnips are fantastic blitzed into a soup, chopped up and added to a grain bowl, or even folded into mashed potatoes for extra flavor.

FAQs

Can I make these Maple Glazed Roasted Parsnips ahead of time?
You can definitely do some prep ahead! Peel and cut the parsnips up to a day in advance; just store them in a container of cold water in the fridge. For the best texture, I recommend roasting them fresh. If you must reheat, do so in a 375°F (190°C) oven for about 10-15 minutes until hot and crispy again. The microwave will make them soft, so avoid it if you can.

My parsnips are still a bit hard after the cooking time. What happened?
This usually means your oven wasn’t hot enough, the parsnips were cut too large, or they were overcrowded on the pan. Pop them back in the oven for another 5-10 minutes. If they’re browning too much on the outside but still hard inside, tent the pan loosely with foil to prevent further browning while the insides cook through.

Can I use honey instead of maple syrup?
Absolutely! Honey will work beautifully, though the flavor profile will be a little different—more floral than the deep, woody notes of maple. Just be aware that honey can burn even faster than maple syrup, so keep a very close eye on them during the final glazing stage.

Are parsnips and carrots interchangeable in this recipe?
You can certainly roast carrots this way, and they’ll be delicious! But the flavors are different. Parsnips have a more complex, earthy-spicy sweetness, while carrots are simpler and sweeter. I’d recommend trying it with parsnips first—you might discover a new favorite. You can also do a mix of both!

How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and warm in a 375°F (190°C) oven for 10-15 minutes. This will help crisp them up again. They won’t be *quite* as perfect as fresh, but they’ll still be very tasty!