Maple Parsnips
Parsnips get overlooked next to roast potatoes, but done properly with butter, maple syrup and thyme, they hold their own on any Christmas table. Sticky, caramelised edges and a natural sweetness that only gets better in the oven.
Even wedges and a bit of space on the tray are what separate properly roasted parsnips from ones that steam and go soft. Give them room, and the maple syrup does the rest, turning golden and sticky right at the edges.
Simple, six servings, and the kind of side dish that gets asked about at the table.
Maple Glazed Roasted Parsnips
MAPLE PARSNIPS Ā· SIDE DISH Ā· CHRISTMAS Ā· EASY
A side dish that earns its place at the table
Cutting the parsnips into even wedges means every piece roasts at the same rate, so you're not left with some pieces burnt and others still firm.
Spacing them out on the tray instead of crowding them lets steam escape properly, which is exactly what gives you crisp, caramelised edges instead of soft, steamed parsnips.
Maple syrup and thyme keep it simple but genuinely festive, no long ingredient list required to make an impression.
Maple Glazed Roasted Parsnips
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 25ā30 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.
Why cut the parsnips into even wedges?ā
Pieces of different thicknesses finish roasting at different times. Uniform cuts are what get you consistent caramelisation across the whole tray instead of some pieces burnt and others undercooked.
Why shouldn't the parsnips touch on the tray?ā
Overcrowding traps steam underneath the parsnips, which stops the edges from crisping and caramelising properly. Use two trays if you need the space, rather than piling everything onto one.
Can I use honey instead of maple syrup?ā
Yes, honey works as a straight swap and caramelises in a similar way. Keep the same close eye on it near the end, honey catches just as quickly as maple syrup does.
What goes well with these alongside a main?ā
They pair naturally with roast chicken, turkey, or beef, and hold their own next to other Christmas sides like roast potatoes and greens without getting lost on a full plate.
