Maple Balsamic Roasted Parsnips

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Maple Balsamic Roasted Parsnips

These maple balsamic roasted parsnips are a simple vegetable side dish that's great for a weeknight dinner or special enough for a holiday meal.

Prep Time5

Cook Time30

Total Time35

Course: Side Dishes

Cuisine: British

Servings:

Author: Paige Adams

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

You can line the pan with parchment paper if you want.

It is fine to use a mix of both parsnips and carrots.

If you prefer citrus flavors, you can substitute the balsamic vinegar with the juice of 1 lemon. I recommend also adding more fresh herbs and toasted walnuts.

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat them in a 350-degree F oven. You can also eat leftover roasted parsnips cold and toss them into a salad with greens, balsamic vinaigrette and/or cooked grains.

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