Maple Balsamic Roasted Parsnips
on Dec 06, 2024
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These maple balsamic roasted parsnips are an easy vegetable side dish that’s fantastic for a fall-winter weeknight dinner or for a holiday meal. After cutting the parsnips, I whisk the marinade in a large bowl with maple syrup, balsamic vinegar, mustard, olive oil and dried spices. Then I stir in the parsnips and put them on a sheet pan. The hot oven does the rest roasting and browning the parsnips until they are tender. I toss them with fresh herbs to finish them.
If you want a mix of root vegetables like carrots, parsnips and potatoes, then check out these chili lime roasted root vegetables.
Why You’ll Love This Recipe
- Parsnips are the more exciting and unique cousin of carrots. No offense to carrots, but since you can find them in every cut and color at the grocery, there is just something more special about parsnips. Both are from the root vegetable family, and parsnips look kind of like white carrots. Parsnips are earthy, nutty and more sweet.
- If you think there aren’t good options for winter vegetables, try parsnips. Farmers actually wait to harvest them until after the first frost because it gives the natural sugars time to develop. They are a hardy veggie that thrives in the cold temperatures.
- The maple-balsamic marinade enhances the natural flavor of the parsnips. With mustard, garlic powder, onion powder and red pepper flakes, this mixture goes well with the taste of these root veggies especially after you roast them, and they get those nicely browned, caramelized edges.
- Roasted parsnips are simple side dish perfect for a fall-winter weeknight dinner or a holiday meal. It is amazing what you can do with pantry ingredients to create a tasty marinade that works with this vegetable.
- Roasted vegetables make great leftovers. That might not be the first thing you think, but you have options. You can reheat them in the oven. Or even better, you can eat them cold and toss them into a roasted vegetable salad.
The Ingredients
This is what you need:
- Parsnips can vary a lot in size. That’s why I cut them into batons that are about 2 inches long. Then I halve or quarter them, so they all end up about the same thickness. Then they will roast in the same amount of time. Avoid any parsnips that are limp or wrinkled.
- Balsamic vinegar: It is important to use balsamic vinegar and not substitute with another type because it has such a distinct intense taste. The tartness will mellow out when you mix it with the rest of the ingredients and roast the parsnips.
- Maple syrup: You can use pure maple syrup or honey, as long as you don’t need the recipe to be vegan.
- Mustard: Very similar to my strategy with vinaigrettes for salads, I whisk a tablespoon of whole grain mustard into the marinade. This adds flavor and helps the mixture emulsify and hold together. I love seeing those mustard seeds on the parsnips.
- Garlic powder, onion powder, red pepper flakes, kosher salt and black pepper season the marinade.
- Olive oil: I use extra virgin olive oil as the base of the marinade.
- Fresh herbs: When I take the roasted parsnips out of the oven, I toss them with chopped fresh parsley and chives right on the pan. I like this herby flavor to finish the vegetables.
Alternate Marinade: Lemon
Instead of balsamic vinegar you can use fresh lemon juice. Lemons and herbs pair well with parsnips. You can also add more chopped parsley and chives and even toasted walnuts. Just substitute the vinegar with the juice of 1 lemon.
How To Make Maple Balsamic Roasted Parsnips
Preheat the oven to 425 degrees F.
1. Prep the parsnips. First peel them and trim off the tops. Then cut them into 2-inch lengths. If the diameter is larger than a half inch, slice the parsnips in half or quarter them lengthwise.
2. Make the marinade. Whisk the olive oil, balsamic vinegar, maple syrup, mustard, garlic powder, onion powder, red pepper flakes, salt and pepper in a big bowl.
3. Stir the parsnips into the marinade. They should all be coated in the mixture.
4. Arrange the parsnips on a sheet pan. You want to leave the extra marinade in the bowl, so it helps to use a slotted spoon.
5. Roast the parsnips. Give them 20 minutes, then flip them over and continue roasting for 10-12 minutes until they are browned on the edges and tender in the middle. Toss them with fresh herbs.
Serving
These roasted parsnips go with lots of fall and winter main dishes, especially ones with Mediterranean flavors. This shouldn’t be surprising with balsamic vinegar in the marinade. As mentioned, this parsnip recipe is great for a weeknight dinner with roasted chicken or salmon. They are also worthy of Thanksgiving or Christmas especially with my roasted turkey breast recipe.
Leftovers & Storage
These roasted parsnips are best eaten warm. If you have leftovers, let them cool to room temperature. Then put them in an airtight container in the fridge up to 3 days. You can reheat them in a 350-degree F oven. Or leave them cold and toss them in a salad with balsamic vinaigrette dressing.
Recipe Tips
- Leave the excess marinade in the bowl when you are putting the parsnips on the sheet pan. It helps to use a slotted spoon to move them.
- When you flip over the parsnips partway through roasting, move any that look like they are browning too quickly to a cooler part of the pan. We all have hot spots in our ovens, so take advantage of them when you are roasting vegetables.
- It is up to you if you want to line the pan with parchment paper. I tend to default to not lining because I like when the parsnips make direct contact with the hot metal of the baking sheet for browning. Of course, I know that lining makes cleanup easier.
- You can use fresh garlic instead of garlic powder. Mince a garlic clove into a paste, so it won’t burn. This what I do for my parmesan roasted carrots.
- I love parsnips, but you can include carrots and parsnips. Sometimes the more variety the merrier!
More Roasted Vegetable Recipes
Roasted Carrots and Potatoes
Crispy Roasted Brussels Sprouts
Easy Roasted Honeynut Squash
Tahini Roasted Broccoli and Cauliflower
Curry Roasted Cauliflower
Smashed Roasted Potatoes
Roasted Carrot Farro
Maple Roasted Acorn Squash
Maple Balsamic Roasted Parsnips
Ingredients
- 2 pounds parsnips
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons maple syrup
- 1 tablespoon whole grain mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped parsley and/or chives
Instructions
- Preheat the oven to 425 degrees F.
- Peel the parsnips and trim off the tops. Then cut them into 2-inch-long pieces. If the diameter of the parsnips is larger than a half inch, slice them in half or quarter them lengthwise.
- In a large bowl, whisk the olive oil, balsamic vinegar, maple syrup, mustard, garlic powder, onion powder, red pepper flakes, salt and pepper.
- Stir the parsnips into to the oil-balsamic-maple mixture until they are well coated.
- Spread the parsnips across a sheet pan into a single layer without overlapping, leaving the excess liquid in the bowl.
- Roast the parsnips for 20 minutes. Flip them over and continue roasting for 10-12 minutes until the parsnips are browned on the edges and tender in the middle.
- Toss the parsnips with chopped fresh herbs before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
