| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 8 servings |
Ingredients
- 2 1/4 pounds parsnips
- 4 fluid ounces vegetable oil
- 3 1/2 fluid ounces maple syrup
Instructions
- Preheat the oven to 400 degrees F.
- Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise.
- Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces.
- Pour the maple syrup over the parsnips and transfer the roasting tin to the oven. Roast the parsnips for 35 minutes, or until they are tender and golden brown.
- To serve place on a clean serving dish.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 264 |
| Total Fat | 14 g |
| Saturated Fat | 1 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 6 g |
| Sugar | 17 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 15 mg |
Reviews
Love These! I will make them again for the winter holidays this year.
I think I left this in the oven about 45 minutes. I mixed in carrots too. I had some grade A maple syrup on hand which didn’t make it seem like I was eating breakfast. Just yummy.
I just had a dinner party for 10 people – 8 of whom said they’d never eat parsnips or beets. I made this recipe with parsnips, carrots and beets and roasted it for about 1 hour until the marinade got syrupy and thick. Made these veggies taste like candy. Not a speck was left!
Wow!! never had parsnips before and what a new way start appreciating them… The maple syrup adds a smoky, sweet flavour and also caramelizes the parsnips making them irresistable. First made them to serve as a side for my chicken lunch but ended up eating all of it before they made their way to the dining table.. Winning recipe, will make it again
I love this recipe, it’s quick, easy and delicious. The maple syrup candies the parnsnips and they turn out absolutely irrestible. I did have to roast the parsnips for 15 to 20 minutes longer than the recipe called for, but other than that it’s a homerun. Thanks Nigella!