Maple Roasted Parsnips with Thyme
Maple roasted parsnips are sweet, sticky and golden, ready in about 50 minutes with 3 ingredients plus thyme. An easy side you can prep a day ahead.
Parsnips do not get enough love, and this recipe is my way to change that. They roast until sweet and golden, and the maple and thyme add a cozy, savory note. It is one of those sides that people ask for again.
Saúl’s Tip
Cut thick ends into quarters so all the pieces are about the same size. Even pieces cook at the same pace, so none of them turn mushy or stay hard.
Tips for Success
- Cut the pieces to a similar thickness so they cook evenly. Thin tips cook faster than thick tops.
- Use pure maple syrup, not pancake syrup. The flavor is much better.
- Spread the parsnips in one layer. Crowded pans steam instead of browning.
- Wait a few minutes before eating. The caramelized sugar is very hot.
Make-Ahead and Storage
Peel and cut the parsnips up to a day ahead and store them in a sealed bag in the fridge. Cooked leftovers keep, covered, in the fridge for up to 5 days. Reheat them in the oven or microwave, or blend them into a quick soup.
Variations
- Swap the thyme for rosemary or a pinch of cinnamon.
- Use carrots, or half carrots and half parsnips.
- Add a splash of balsamic vinegar at the end for a tangy finish.
Maple Roasted Parsnips with Thyme
Ingredients
Instructions
- Heat the oven to 400°F.
- Peel the parsnips and cut each one in half crosswise.
- Cut each thick piece in half or in quarters lengthwise, so all the pieces are about the same size.
- Put the parsnips in a large roasting pan.
- Pour the oil over them and toss with your hands until every piece is coated.
- Drizzle the maple syrup over the top and tuck in the thyme sprigs.
- Roast for about 35 minutes, until the parsnips are tender and sticky brown. Turn them once halfway through.
- Sprinkle with the sea salt and serve hot. Let them cool a few minutes first, because the sugar makes them very hot.
Frequently Asked Questions
Do I need to boil parsnips before roasting?
No. Raw parsnips roast well in about 35 minutes. If your oven is busy with other dishes, you can boil them in salted water for 3 minutes first, which cuts the roasting time to about 15 minutes.
Can I prepare maple roasted parsnips the day before?
Yes. Peel and cut them the day before and keep them in a sealed bag in the fridge. Add the oil and syrup just before roasting.
How do I reheat leftover roasted parsnips?
Warm them in a 350°F oven for about 10 minutes, or microwave them for a minute or two. They also taste good cold.
