Maple Glazed Roasted Parsnips

These Maple Glazed Roasted Parsnips are an easy and delicious Christmas side dish, roasted until golden and caramelised with butter, thyme and maple syrup. Theyā€™re perfect for preparing ahead of time ā€” simply make them up to three days before Christmas, store them in the fridge, and reheat in the oven until hot and slightly crisp. A simple, reliable, and flavourful vegetable side that works beautifully with any festive spread.

Maple Glazed Roasted Parsnips

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: 215.8kcal
Servings: 6 People
Metric - Imperial

Ingredients

  • 1 kg Parsnips, Peeled & Halved
  • 30 ml Extra Virgin Olive Oil
  • 28 g Unsalted Butter, Melted
  • 30 ml Maple Syrup
  • 10 Sprigs of Thyme
  • Salt & Pepper

Method

Preheat the Oven

  • Heat to 200Ā°C (400Ā°F). Line a baking tray with parchment paper.

Prep the Parsnips

  • Peel them, trim off any tough woody bits if needed, and slice into long, even wedges for consistent roasting.

Season

  • Place the parsnips onto the tray. Add extra virgin olive oil, melted butter, maple syrup, thyme, salt, and pepper. Toss thoroughly to coat every piece ā€” this is where the caramelisation begins.

Roast

  • Spread the parsnips out evenly (not touching) to ensure crispness. Roast for 25ā€“30 minutes, flipping halfway, until golden brown with sticky, caramelised edges.

Finish & Serve

  • Sprinkle with flaky salt and extra pepper. Serve immediately with your Christmas spread.
Chef's Tips
Cut the parsnips into even-sized wedges ā€” pieces of different thicknesses will finish roasting at different times, so uniform cuts are what get you consistent caramelisation across the whole tray.
Spread the parsnips out so they're not touching on the tray. Overcrowding traps steam underneath them, which stops the edges from crisping and caramelising the way they should.
Keep an eye on them in the final few minutes ā€” maple syrup catches and burns quickly once the natural sugars start caramelising, so it's easy to go from sticky and golden to scorched if left unattended right at the end.
Storage & Reheating
If making ahead, refrigerate for up to 3 days in an airtight container. Reheat in a hot oven or air fryer for 8ā€“10 minutes to bring the crisp, caramelised edges back ā€” the microwave will leave them soft and steamed rather than roasted.
Serving 180gCalories 215.8kcalCarbohydrates 34.3gProtein 2gFat 8.9gSaturated Fat 3.1gPolyunsaturated Fat 0.7gMonounsaturated Fat 4.58gTrans Fat 0.2gCholesterol 11.1mgSodium 18mgPotassium 639.9mgFiber 4.1gSugar 12gVitamin A 126.1IUVitamin C 28.33mgCalcium 67.4mgIron 1mg

The above nutrition guide is based on daily averages and is calculated for a single portion.Ā 

Recipe Notes

Storage Instructions

These parsnips can be made ahead of time to make Christmas Day much easier.

Allow them to cool completely, then store in an airtight container in the fridge for up to 3 days. Keeping the glaze and any pan juices with them helps maintain their flavour and caramelisation when reheated.

Reheating Instructions

Oven (Best Method)

Preheat the oven to 180Ā°C (350Ā°F). Spread the parsnips onto a baking tray and reheat for 10ā€“15 minutes, or until hot and slightly crisp around the edges.

Air Fryer

Heat at 160Ā°C (320Ā°F) for 6ā€“8 minutes, shaking halfway through.

Pan

Warm over medium heat with a small splash of water, butter, or any leftover glaze until heated through.

Watch How To Make The Recipe

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