These roast parsnips are a guaranteed crowd-pleaser and a delicious addition to any dinner table. They develop a sticky, savoury-sweet glaze, taste amazing, and are simple to prepare. This roasted parsnips recipe is naturally gluten-free, Paleo, and vegan-friendly.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Roast Parsnips
- Substitutions
- Variations
- How to make Roast Parsnips
- Leftovers
- What to serve with roast parsnips
- Recipe FAQs
- Roast Parsnips Recipe
Why this recipe works
Parsnips are an underrated root vegetable. Similar to carrots in texture but less sweet, they have a starchy, slightly bitter profile that takes on a wonderful depth when roasted. The mustard-maple glaze balances the parsnips’ earthiness with tang and sweetness, creating caramelised edges and a tender interior.
They’re also nutrient-dense, offering potassium, calcium, magnesium, and vitamin C. Roast parsnips are easy to make and versatile: serve them as a simple weeknight side or add them to a holiday roast. They pair especially well with roasted mains and hearty vegetarian dishes.
Ingredients to make Roast Parsnips
- Parsnips — I use medium parsnips; they’re starchy with a hint of sweetness and are perfect for this glaze.
- Olive Oil — Use olive oil or another oil with a high smoke point like avocado oil. Melted butter works if not dairy-free.
- Dijon Mustard — Adds bright tang to contrast the sweet maple and earthy parsnips. Whole grain mustard is a fine alternative.
- Maple Syrup — Pure maple syrup gives depth and caramelisation; honey can be substituted if preferred.
- Salt — Kosher or sea salt to taste; it enhances the overall flavour.
- Thyme — Fresh thyme complements parsnips beautifully; rosemary or sage are good alternatives.
See the recipe card below for exact quantities.
Substitutions
Simple swaps let you adapt the recipe:
- Butter — Use butter or vegan butter instead of oil, or combine with oil to prevent burning.
- Honey — Local honey can replace maple syrup if you prefer.
- Other Root Veg — Carrots, turnips, or baby potatoes can be used in place of parsnips.
Variations
This recipe is flexible. Try these flavour twists:
- Spicy — Add chilli flakes or a pinch of cayenne to the glaze for heat.
- Herby — Swap or add rosemary, sage, or parsley to vary the herb profile.
- Garlic — Add crushed garlic or garlic granules to the glaze for extra aroma.
How to make Roast Parsnips
Step 1: Wash parsnips and slice them lengthwise. Preheat oven to 200°C (fan) / 390°F.
Step 2: Whisk the olive oil, maple syrup, Dijon mustard, and a pinch of salt to make the glaze.
Step 3: Toss the parsnips with the glaze so they’re evenly coated. Arrange them sliced-side down in a single layer on a baking tray and roast at 200°C (fan) / 390°F for 30 minutes until golden and tender. Flip halfway through so both sides caramelise.
Hint: For best caramelisation, roast the parsnips sliced-side down for the first 15 minutes then turn them to brown evenly.
Leftovers
Store leftover roasted parsnips in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the microwave or in a hot oven until warmed through. They’re best enjoyed fresh but still tasty the next day.
What to serve with roast parsnips
These parsnips pair well with roasted or baked mains and hearty vegetarian dishes. A few favourites to serve alongside:
- Cranberry sauce-baked salmon
- Lentil Wellington
- Vegan cauliflower cheese
- Rosemary roast potatoes
- Homemade cranberry sauce
- Crispy squashed Brussels sprouts
Recipe FAQs
Parsnips are cream-coloured, carrot-shaped root vegetables in the parsley family. They can be eaten raw but are commonly roasted, boiled, fried, steamed, or mashed. Harvested in autumn and winter, they’re a popular cold-weather vegetable and a traditional part of many roast dinners.
Parsnips have a nutty, earthy sweetness that intensifies when roasted. They are similar to carrots in texture but have a more pronounced, slightly bitter undertone.
Parboiling can soften parsnips and speed roasting, but it can also make them a bit mushy. I usually skip parboiling and roast them directly for a better caramelised texture.
YOU MIGHT ALSO LIKE…
Dinner
Lentil Cottage Pie
Sides
Roasted Root Vegetables
Healthy Soups
Parsnip Soup
Sides
Vegan Cauliflower Cheese
Tried this Roast Parsnips recipe? Please leave a star rating and a comment below to share how it turned out. Hearing feedback is one of the best parts of creating recipes!
Roast Parsnips
Ingredients
- 1 kg parsnips
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1 tbsp olive oil
- pinch salt
- fresh thyme for serving, (optional)
Instructions
-
Slice the parsnips in half lengthways (peeling is optional).
-
Toss with a drizzle of olive oil and a pinch of salt, spread on a baking tray, and bake at 200°C (fan) / 390°F for 30 minutes.
-
Whisk the mustard, maple syrup, olive oil, and a pinch of salt until smooth to make the glaze.
-
Remove parsnips from the oven, coat evenly in the glaze, return to the tray, and roast for a further 10 minutes until caramelised.
Notes
Substitutions & Variations: See the list in the post for ideas like butter, honey, other herbs, or root veg swaps.
To Store: Keep refrigerated for up to 3 days.
To Freeze: Freezing is not recommended for best texture.
Tip 1: Slice parsnips evenly so they roast at the same rate.
Tip 2: If short on time, parboil for 10 minutes before roasting.
Nutrition
