Introduction
Maple-roasted parsnips bring out the best of winter—sweet, nutty, and caramelized around the edges. They’re simple to prep yet feel cozy and special on the plate, whether you serve them as a side, tuck them into salads, or blend them into soups. These maple-roasted parsnip recipes give you plenty of ways to enjoy this underrated root all season long.
1. Simple Maple-Roasted Parsnips With Thyme
A straightforward tray of sweet, fragrant parsnips with crisp edges and a soft center.
Ingredients
- Parsnips (peeled, cut into batons): 2 lb (900 g)
- Olive oil: 3 tbsp
- Pure maple syrup: 3 tbsp
- Fresh thyme leaves: 1 tbsp
- Salt: 1 tsp
- Black pepper: ½ tsp
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment.
- Toss parsnip batons with olive oil, maple syrup, thyme, salt, and pepper.
- Spread in a single layer on the tray, leaving space between pieces.
- Roast for 30–35 minutes, turning once halfway, until tender and caramelized at the edges.
How to Serve It
Serve hot with extra thyme and a pinch of flaky salt as a simple side for roast chicken or salmon.
2. Maple-Roasted Parsnips With Crispy Bacon
Smoky bacon adds savory crunch to sweet roasted parsnips.
Ingredients
- Parsnips (peeled, cut into chunks): 2 lb (900 g)
- Streaky bacon (chopped): 6 slices
- Olive oil: 2 tbsp
- Pure maple syrup: 3 tbsp
- Salt: ½ tsp
- Black pepper: ½ tsp
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Toss parsnips with olive oil, maple syrup, salt, and pepper.
- Spread parsnips on the tray and scatter bacon pieces over the top.
- Roast for 30–35 minutes, stirring once, until parsnips are tender and bacon is crisp.
How to Serve It
Garnish with chopped parsley and serve alongside roasted turkey, ham, or a Sunday roast.
3. Maple-Roasted Parsnips With Carrots & Rosemary
Parsnips and carrots roast together in a fragrant maple-rosemary glaze.
Ingredients
- Parsnips (peeled, sliced into wedges): 1 lb (450 g)
- Carrots (peeled, sliced into wedges): 1 lb (450 g)
- Olive oil: 3 tbsp
- Pure maple syrup: 3 tbsp
- Fresh rosemary (chopped): 1 tbsp
- Salt: 1 tsp
- Black pepper: ½ tsp
Instructions
- Preheat oven to 400°F (200°C).
- Combine parsnips and carrots in a large bowl. Toss with olive oil, maple syrup, rosemary, salt, and pepper.
- Spread on a large baking sheet in a single layer.
- Roast for 30–35 minutes, turning once, until vegetables are tender and browned in spots.
How to Serve It
Serve piled high in a warm serving dish, garnished with extra rosemary and a squeeze of lemon.
4. Maple-Roasted Parsnips With Dijon & Garlic
Dijon and garlic balance the sweetness of maple for a savory-sweet side.
Ingredients
- Parsnips (peeled, cut into wedges): 2 lb (900 g)
- Olive oil: 3 tbsp
- Pure maple syrup: 2 tbsp
- Dijon mustard: 1 ½ tbsp
- Garlic (minced): 3 cloves
- Salt: 1 tsp
- Black pepper: ½ tsp
Instructions
- Preheat oven to 400°F (200°C) and line a tray with parchment.
- Whisk olive oil, maple syrup, Dijon, garlic, salt, and pepper in a bowl.
- Toss parsnip wedges in the mixture until well coated.
- Spread on the baking sheet and roast for 30–35 minutes, flipping once, until browned and tender.
How to Serve It
Sprinkle with chopped fresh parsley and serve with roast pork or grilled sausages.
5. Maple-Roasted Parsnips With Toasted Walnuts
Toasted walnuts add crunch and a nutty note that matches the sweetness of parsnips.
Ingredients
- Parsnips (peeled, sliced into batons): 1 ½ lb (680 g)
- Olive oil: 2 tbsp
- Pure maple syrup: 3 tbsp
- Salt: ¾ tsp
- Black pepper: ½ tsp
- Walnut halves: ½ cup (50 g)
- Fresh parsley (chopped): 2 tbsp
Instructions
- Preheat oven to 400°F (200°C).
- Toss parsnips with olive oil, maple syrup, salt, and pepper.
- Spread parsnips on a baking sheet and roast 25 minutes.
- Add walnuts to the tray and roast another 8–10 minutes, until parsnips are caramelized and walnuts are fragrant.
- Remove and toss with parsley.
How to Serve It
Serve warm as a side dish, or spoon over cooked quinoa for a simple bowl.
6. Maple-Roasted Parsnip & Apple Tray Bake
Sweet apples roast alongside parsnips for a cozy side with a hint of fruit.
Ingredients
- Parsnips (peeled, cut into batons): 1 ½ lb (680 g)
- Firm apples (cored, sliced into wedges): 3 medium
- Olive oil: 3 tbsp
- Pure maple syrup: 3 tbsp
- Fresh thyme leaves: 1 tbsp
- Salt: ¾ tsp
- Black pepper: ½ tsp
Instructions
- Preheat oven to 400°F (200°C).
- Toss parsnips with olive oil, maple syrup, thyme, salt, and pepper.
- Spread parsnips on a baking sheet and roast 15 minutes.
- Add apple wedges to the tray, toss lightly, and roast another 15–20 minutes, until parsnips and apples are tender and caramelized.
How to Serve It
Serve with roast chicken, pork loin, or festive holiday mains.
7. Maple-Roasted Parsnip & Brussels Sprout Medley
Parsnips and Brussels sprouts roast together in a sweet-salty maple glaze.
Ingredients
- Parsnips (peeled, cut into batons): 1 lb (450 g)
- Brussels sprouts (trimmed, halved): 1 lb (450 g)
- Olive oil: 3 tbsp
- Pure maple syrup: 3 tbsp
- Salt: 1 tsp
- Black pepper: ½ tsp
- Slivered almonds (optional): ¼ cup
Instructions
- Preheat oven to 400°F (200°C).
- Toss parsnips and Brussels sprouts with olive oil, maple syrup, salt, and pepper.
- Spread on a baking sheet in a single layer.
- Roast for 30–35 minutes, turning once, until vegetables are browned and tender.
- In the last 5 minutes, sprinkle slivered almonds over the tray to toast.
How to Serve It
Serve hot with a drizzle of extra maple syrup and a squeeze of lemon for brightness.
8. Maple-Roasted Parsnip & Red Onion Wedges
Red onions bring color and sweetness that pair very well with maple parsnips.
Ingredients
- Parsnips (peeled, cut into wedges): 1 ½ lb (680 g)
- Red onions (peeled, cut into wedges): 2 large
- Olive oil: 3 tbsp
- Pure maple syrup: 3 tbsp
- Salt: 1 tsp
- Black pepper: ½ tsp
Instructions
- Preheat oven to 400°F (200°C).
- Toss parsnips and onion wedges with olive oil, maple syrup, salt, and pepper.
- Spread on a baking sheet, placing onions cut-side down.
- Roast for 30–35 minutes, turning once, until vegetables are soft and deeply caramelized.
How to Serve It
Serve as a side for roast beef, lamb, or baked tofu, spooning any pan juices over the top.
9. Maple-Roasted Parsnip & Sage Sheet Pan
Fresh sage crisps in the oven and perfumes the sweet maple parsnips.
Ingredients
- Parsnips (peeled, cut into batons): 2 lb (900 g)
- Olive oil: 3 tbsp
- Pure maple syrup: 3 tbsp
- Fresh sage leaves: 12–15
- Salt: 1 tsp
- Black pepper: ½ tsp
Instructions
- Preheat oven to 400°F (200°C).
- Toss parsnips with olive oil, maple syrup, salt, and pepper.
- Spread on a baking sheet and nestle sage leaves among the parsnips.
- Roast for 30–35 minutes, flipping once, until parsnips are golden and sage leaves are crisp.
How to Serve It
Scatter the crisped sage over the top just before serving and pair with roast poultry or veggie mains.
10. Maple-Roasted Parsnip & Feta Crumble
Tangy feta balances the sweetness and adds a creamy, salty contrast.
Ingredients
- Parsnips (peeled, cut into chunks): 1 ½ lb (680 g)
- Olive oil: 3 tbsp
- Pure maple syrup: 3 tbsp
- Salt: ¾ tsp
- Black pepper: ½ tsp
- Feta cheese (crumbled): ½ cup (75 g)
- Fresh parsley (chopped): 2 tbsp
Instructions
- Preheat oven to 400°F (200°C).
- Toss parsnips with olive oil, maple syrup, salt, and pepper.
- Roast on a parchment-lined tray for 30–35 minutes, turning once, until tender and caramelized.
- Transfer to a serving dish and scatter feta and parsley over the hot parsnips.
How to Serve It
Serve warm with a final light drizzle of maple syrup if you like a sweeter finish.
11. Maple-Roasted Parsnip & Chickpea Bowl
Roasted parsnips and chickpeas make a hearty topping for grain bowls.
Ingredients
- Parsnips (peeled, cut into batons): 1 lb (450 g)
- Canned chickpeas (drained, rinsed): 1 can (15 oz / 425 g)
- Olive oil: 3 tbsp
- Pure maple syrup: 2 tbsp
- Ground cumin: 1 tsp
- Smoked paprika: ½ tsp
- Salt: 1 tsp
- Cooked quinoa or rice: 4 cups
- Mixed salad greens: 4 cups
Instructions
- Preheat oven to 400°F (200°C).
- Pat chickpeas dry. Toss parsnips and chickpeas with olive oil, maple syrup, cumin, paprika, and salt.
- Spread on a baking sheet and roast 25–30 minutes, stirring once, until parsnips are tender and chickpeas crisp.
- Divide quinoa or rice and greens between bowls. Top with roasted parsnips and chickpeas.
How to Serve It
Add a tahini-lemon or yogurt dressing and sprinkle with pumpkin seeds.
12. Maple-Roasted Parsnip & Lentil Salad
Earthy lentils pair beautifully with sweet, caramelized parsnips in a warm salad.
Ingredients
- Parsnips (peeled, cut into batons): 1 lb (450 g)
- Olive oil (for roasting): 2 tbsp
- Pure maple syrup: 2 tbsp
- Salt: ¾ tsp
- Black pepper: ½ tsp
- Cooked green or Puy lentils: 3 cups
- Arugula or mixed greens: 3 cups
- Toasted hazelnuts or walnuts (chopped): ⅓ cup
Dressing:
- Olive oil: 3 tbsp
- Apple cider vinegar: 2 tbsp
- Dijon mustard: 1 tsp
- Maple syrup: 1 tsp
- Salt & pepper: to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss parsnips with olive oil, maple syrup, salt, and pepper. Roast for 25–30 minutes, until golden and tender.
- Whisk dressing ingredients in a small bowl.
- In a large bowl, combine warm lentils and greens. Add dressing and toss.
- Top with roasted parsnips and toasted nuts.
How to Serve It
Serve slightly warm as a main or side, with extra nuts on top for crunch.
13. Maple-Roasted Parsnip & Potato Mash
Roasted parsnips folded into mash add sweetness and texture.
Ingredients
- Parsnips (peeled, cut into chunks): 1 lb (450 g)
- Potatoes (peeled, cut into chunks): 1 ½ lb (680 g)
- Olive oil: 2 tbsp
- Pure maple syrup: 2 tbsp
- Butter: 4 tbsp
- Milk or cream: ½ cup (120 ml)
- Salt: 1 ½ tsp
- Black pepper: ½ tsp
Instructions
- Preheat oven to 400°F (200°C). Toss parsnip chunks with olive oil, maple syrup, ½ tsp salt, and roast 25–30 minutes until tender and browned.
- While parsnips roast, boil potatoes in salted water until soft, about 15–20 minutes. Drain.
- Mash potatoes with butter, milk or cream, remaining salt, and pepper.
- Fold roasted parsnips into the mash.
How to Serve It
Serve as a side with grilled sausages, roast meats, or veggie loaf, topped with extra butter.
14. Maple-Roasted Parsnips Over Creamy Polenta
Soft polenta forms a cozy base for sweet, caramelized parsnips.
Ingredients
- Parsnips (peeled, cut into batons): 1 lb (450 g)
- Olive oil: 2 tbsp
- Pure maple syrup: 2 tbsp
- Salt & pepper: to taste
Polenta:
- Water or vegetable broth: 4 cups (960 ml)
- Polenta (coarse cornmeal): 1 cup (150 g)
- Butter: 2 tbsp
- Grated Parmesan (optional): ¼ cup (25 g)
- Salt: 1 tsp
Instructions
- Preheat oven to 400°F (200°C). Toss parsnips with olive oil, maple syrup, salt, and pepper. Roast 25–30 minutes, until caramelized.
- For polenta, bring water or broth and salt to a simmer.
- Slowly whisk in polenta and cook over low heat for 20–25 minutes, stirring often, until thick and creamy.
- Stir in butter and Parmesan (if using).
- Spoon polenta into bowls and top with roasted parsnips.
How to Serve It
Finish with extra maple syrup and chopped herbs like thyme or parsley.
15. Maple-Roasted Parsnips With Gochujang Glaze
A spicy-sweet gochujang and maple glaze brings heat and depth.
Ingredients
- Parsnips (peeled, cut into wedges): 1 ½ lb (680 g)
- Olive oil: 2 tbsp
- Pure maple syrup: 2 tbsp
- Gochujang (Korean chilli paste): 1–2 tbsp
- Soy sauce: 1 tbsp
- Rice vinegar: 1 tbsp
- Sesame seeds: 1 tbsp
- Green onions (sliced): 2
Instructions
- Preheat oven to 400°F (200°C).
- Whisk olive oil, maple syrup, gochujang, soy sauce, and rice vinegar.
- Toss parsnips in the mixture and spread on a baking sheet.
- Roast 30–35 minutes, turning once, until caramelized and slightly charred at the edges.
- Sprinkle with sesame seeds and green onions.
How to Serve It
Serve with steamed rice and sautéed greens for a spicy winter plate.
16. Maple-Roasted Parsnip & Sausage Sheet-Pan Dinner
Parsnips roast alongside sausages and veg for a complete tray supper.
Ingredients
- Parsnips (peeled, cut into batons): 1 lb (450 g)
- Carrots (peeled, cut into batons): ¾ lb (340 g)
- Red onion (cut into wedges): 1 large
- Olive oil: 3 tbsp
- Pure maple syrup: 3 tbsp
- Dried thyme: 1 tsp
- Salt: 1 tsp
- Black pepper: ½ tsp
- Pork or chicken sausages: 6–8
Instructions
- Preheat oven to 400°F (200°C).
- Toss parsnips, carrots, and onion with olive oil, maple syrup, thyme, salt, and pepper. Spread on a sheet pan.
- Nestle sausages among the vegetables.
- Roast for 30–35 minutes, turning sausages once, until cooked through and vegetables are caramelized.
How to Serve It
Serve straight from the tray with crusty bread or a simple green salad.
17. Maple-Roasted Parsnip & Beetroot Mix
Beetroot adds color and earthiness to the sweet maple-roasted parsnips.
Ingredients
- Parsnips (peeled, cut into batons): 1 lb (450 g)
- Beetroots (peeled, cut into wedges): 1 lb (450 g)
- Olive oil: 3 tbsp
- Pure maple syrup: 3 tbsp
- Balsamic vinegar: 1 tbsp
- Salt: 1 tsp
- Black pepper: ½ tsp
Instructions
- Preheat oven to 400°F (200°C).
- Toss parsnips and beet wedges with olive oil, maple syrup, balsamic vinegar, salt, and pepper.
- Spread on a lined baking sheet.
- Roast 35–40 minutes, turning once, until both vegetables are soft and deeply colored.
How to Serve It
Serve warm with goat cheese crumbles and chopped walnuts for a rustic salad.
18. Maple-Roasted Parsnip & Pear Side Dish
Sweet pears pair with parsnips for a delicate winter side.
Ingredients
- Parsnips (peeled, cut into wedges): 1 lb (450 g)
- Firm pears (cored, cut into wedges): 3 medium
- Olive oil: 2 tbsp
- Pure maple syrup: 3 tbsp
- Fresh thyme leaves: 1 tbsp
- Salt: ¾ tsp
- Black pepper: ½ tsp
Instructions
- Preheat oven to 400°F (200°C).
- Toss parsnips with olive oil, 2 tbsp maple syrup, thyme, salt, and pepper. Spread on a baking sheet.
- Roast 15 minutes.
- Toss pear wedges with remaining 1 tbsp maple syrup and add to the tray.
- Roast another 15–20 minutes, until parsnips and pears are tender and caramelized.
How to Serve It
Serve alongside roast chicken, pork, or a winter nut roast.
19. Maple-Roasted Parsnip Grain Stuffing
Roasted parsnips fold into a hearty grain stuffing perfect for winter tables.
Ingredients
- Parsnips (peeled, diced): 1 lb (450 g)
- Olive oil: 3 tbsp
- Pure maple syrup: 2 tbsp
- Salt & pepper: to taste
- Cooked farro, barley, or brown rice: 4 cups
- Dried cranberries: ½ cup
- Toasted pecans (chopped): ½ cup
- Fresh parsley (chopped): ¼ cup
- Vegetable or chicken broth: ½–¾ cup
Instructions
- Preheat oven to 400°F (200°C). Toss parsnip dice with olive oil, maple syrup, salt, and pepper. Roast 25–30 minutes, until golden.
- In a large bowl, combine cooked grains, roasted parsnips, cranberries, pecans, and parsley.
- Add enough broth to moisten the mixture.
- Transfer to a baking dish and bake at 350°F (180°C) for 20–25 minutes, until warmed through and slightly crisp on top.
How to Serve It
Serve as a side dish for holiday meals or cozy Sunday dinners.
20. Maple-Roasted Parsnip & Kale Salad With Citrus
Citrus slices and kale balance the rich sweetness of maple-roasted parsnips.
Ingredients
- Parsnips (peeled, cut into batons): 1 lb (450 g)
- Olive oil: 2 tbsp
- Pure maple syrup: 2 tbsp
- Salt & pepper: to taste
- Curly kale (stems removed, chopped): 4 cups
- Orange segments: 1 cup
- Toasted pumpkin seeds: ¼ cup
Dressing:
- Olive oil: 3 tbsp
- Orange juice: 2 tbsp
- Apple cider vinegar: 1 tbsp
- Maple syrup: 1 tsp
- Salt & pepper: to taste
Instructions
- Preheat oven to 400°F (200°C). Toss parsnips with olive oil, maple syrup, salt, and pepper. Roast 25–30 minutes until golden.
- Whisk dressing ingredients in a bowl.
- Massage kale with half the dressing for 1–2 minutes to soften.
- Toss in roasted parsnips, orange segments, and pumpkin seeds. Add remaining dressing to taste.
How to Serve It
Serve slightly warm or at room temperature as a main salad or side.
21. Maple-Roasted Parsnip Soup With Crispy Toppers
Blend maple-roasted parsnips into a smooth soup and top with crispy parsnip pieces.
Ingredients
- Parsnips (peeled, chopped): 2 lb (900 g)
- Olive oil: 3 tbsp
- Pure maple syrup: 3 tbsp
- Salt: 1 ½ tsp
- Black pepper: ½ tsp
- Onion (diced): 1 medium
- Garlic (minced): 3 cloves
- Vegetable or chicken broth: 5 cups (1.2 L)
- Cream or milk (optional): ½ cup (120 ml)
Instructions
- Preheat oven to 400°F (200°C). Toss chopped parsnips with 2 tbsp olive oil, maple syrup, 1 tsp salt, and pepper. Roast 25–30 minutes, until tender and caramelized. Reserve a small handful for topping.
- In a pot, heat remaining 1 tbsp olive oil and sauté onion 5 minutes. Add garlic and cook 1 minute.
- Add roasted parsnips (except reserved portion) and broth. Simmer 10–15 minutes.
- Blend soup until smooth using an immersion blender. Stir in cream or milk if using, and adjust salt.
How to Serve It
Serve hot, topped with reserved roasted parsnip pieces and a drizzle of maple syrup or cream, with crusty bread on the side.
Conclusion
Maple-roasted parsnips bring gentle sweetness, caramelized edges, and cozy winter flavor to everything from simple sheet-pan sides to soups, salads, and full tray dinners. Try a few of these recipes across the season, bookmark your favourites, and share them at family meals, potlucks, and holiday gatherings. A tray of golden parsnips coming out of the oven makes any winter evening feel welcoming.
