Maple Glazed Roast Parsnips Recipe

Roast Parsnips. Think Vegetables
Ratings (4)
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
238 Calories
9g Fat
38g Carbs
3g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roasted parsnips are an important part of a Sunday Roast, a Christmas lunch or, quite frankly, anytime. The aroma of them cooking is just irresistible. The simplest way to roast parsnips is to par boil as the recipe below and them cook in a good flavoured fat like goose or duck (vegetable oil if you want a lighter fat).

For an extra special treat try this glazed parsnip recipe by adding a dash of maple syrup, and a sprinkle of sesame seeds for extra flavour and a little crunch. This takes the parsnip to whole new heights. This sophisticated addition to the recipe ensures they can still be part of a traditional Sunday roast, but makes them a special dish for a Christmas dinner, or a dinner party. The humble parsnip has never looked so good.

Do not be surprised if they soon become a favourite on your dinner table.


  • 3 tbsp. sesame seeds
  • 1 1/2 lb/700g parsnips (peeled, topped and tailed)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 oz/25g butter
  • 2 tbsp. good quality maple syrup (or for alternatives, see below)

Steps to Make It

Preheat oven to 425 F/220 C/gas mark 8.

  • First, toast the sesame seeds. Heat a heavy bottom frying pan or skillet to hot but not burning. Add the sesame seeds to the dry, hot pan and gently swirl the pan around until you notice the seeds starting to colour. Whip them out of the pan and onto a plate immediately you see any colour. They will continue to cook even when on the plate.

  • Cut the peeled parsnips in half lengthways and in half again. If the parsnips you are using are a little old or are woody, you will need to cut into quarters and remove the wooden cores - once done they will taste just as good as young parsnips.

  • Bring a pan of water to a boil. Add a pinch of salt and the parsnips and cook for 2 minutes. Drain in a colander keep to one side.

  • In a small saucepan melt the butter with the maple syrup and heat gently. Place the cooked parsnips in a roasting tin and brush thoroughly with the maple-butter mixture. Season well with salt and pepper.

  • Cook in the preheated oven, shaking the pan frequently, for 30 minutes or until golden brown.

  • Sprinkle over the sesame seeds and return to the oven for 5 minutes. Transfer to a warm serving dish, serve immediately or keep warm until needed.

  • Perfect also with a roast chicken.

If you do not have maple syrup to hand then you can also become a little inventive; a little honey is also delicious, a tiny drizzle of Golden Syrup (corn syrup in the US) can also work wonders.

The sesame seeds though do work very well for that extra crunch and flavour, if you do not have them, then leave them out. The sweetness of the syrups or honey will still be superb. This recipe comes courtesy of Think Vegetables