If you’re anything like me, roasting veggies is one of those simple pleasures that turns a basic meal into something really special. And when it comes to root vegetables, nothing quite hits the spot like this Honey Maple Roasted Parsnips Recipe. It’s sweet, caramelized, and utterly delicious—perfect as a cozy side or a snack when you want something a little different.
Why You’ll Love This Recipe
- Sweet Meets Savory: The honey and maple syrup create a beautiful caramelization that perfectly balances the earthy parsnips.
- Easy Prep: With just a handful of ingredients and straightforward steps, this recipe is a weeknight winner even when life’s busy.
- Versatile Side Dish: Whether it’s a holiday feast or a simple dinner, these roasted parsnips fit right in and impress every time.
- Family Favorite: My family goes crazy for these, and I bet yours will too!
Ingredients You’ll Need
This Honey Maple Roasted Parsnips Recipe uses simple, wholesome ingredients that harmonize beautifully—each playing a role in creating that perfect sweet and savory flavor combo. When shopping, pick fresh, firm parsnips without spots for the best results.
- Parsnips: Look for firm, blemish-free roots—smaller parsnips tend to be sweeter and less woody.
- Salt and freshly ground black pepper: Essential for seasoning and balancing the sweetness.
- Salted butter or olive oil: Butter adds richness, but olive oil works well if you want a dairy-free option.
- Maple syrup: Use pure maple syrup for that genuine flavor and amazing caramelization.
- Honey: Adds floral sweetness and a sticky glaze that makes these parsnips irresistible.
- Fresh thyme sprigs: Fresh herbs brighten the dish and add an earthy note that cuts through the sweetness.
Variations
I often like to tweak this Honey Maple Roasted Parsnips Recipe depending on the season or what’s in my pantry—it’s a forgiving recipe that’s easy to personalize, so feel free to make it your own!
- Spiced Up: I’ve added a pinch of cinnamon and nutmeg for a warm fall twist that my whole family loved.
- Dairy-Free Version: Swap butter for olive oil—still deliciously rich and perfect for dairy-sensitive diets.
- Herb Swap: Rosemary or sage also pair beautifully with the sweetness if you don’t have thyme on hand.
- Crunch Factor: Toss in toasted pecans or walnuts after roasting to add some texture and nutty flavor.
How to Make Honey Maple Roasted Parsnips Recipe
Step 1: Prep the Parsnips Like a Pro
Start by peeling and quartering your parsnips. Cutting them evenly ensures they cook uniformly—no one wants some pieces mushy while others are still firm. I like to cut them lengthwise into halves, then halves again for perfect bite sizes.
Step 2: Parboil to Softness
Bring a pot of salted water to boil and give your parsnips a quick 5-minute blanch. This step helps them get tender inside without sacrificing that lovely caramelized outside after roasting. Be sure to drain well!
Step 3: Make the Honey Maple Glaze
Gently melt butter in a small saucepan over medium-low heat, then remove it from the heat before whisking in the honey and maple syrup. This prevents the honey from overheating and losing its natural flavor. You’ll end up with a silky, sweet glaze that coats the parsnips beautifully.
Step 4: Toss and Roast to Golden Perfection
Combine the parsnips with the glaze in a roasting pan, add fresh thyme sprigs, and season generously with salt and pepper. Give everything a good toss so each piece gets coated in that luscious honey-maple butter. Roast at 425°F (220°C) for about 30 minutes until the parsnips are tender and caramelized at the edges.
Pro Tips for Making Honey Maple Roasted Parsnips Recipe
- Even Sizing Matters: I learned the hard way—cut your parsnips into uniform pieces so they cook evenly and brown beautifully.
- Don’t Skip Parboiling: Giving the parsnips a quick boil softens the inside and shortens roasting time, resulting in a crisp outside with tender insides.
- Low and Slow Honey Addition: Adding honey after melting butter (off heat) keeps it from burning and preserves the full flavor.
- Use Fresh Thyme Sprigs: Tossing whole sprigs during roasting adds subtle herb aroma without overpowering sweetness.
How to Serve Honey Maple Roasted Parsnips Recipe
Garnishes
I love sprinkling chopped fresh parsley or a few toasted pecan pieces on top—adds a pop of color and crunch that pairs wonderfully with the sweet, tender parsnips. Sometimes a little flaky sea salt on top really amps up the flavors too.
Side Dishes
This Honey Maple Roasted Parsnips Recipe works like a charm alongside roast chicken, glazed ham, or even a vegetarian lentil stew. For a nutrient-packed meal, pair with some sautéed greens and quinoa or wild rice.
Creative Ways to Present
For special occasions, I’ve plated these parsnips on a rustic wooden board with sprigs of thyme scattered around and a drizzle of extra maple syrup on the side for dipping. It turns a humble veggie dish into a conversation starter!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers in an airtight container in the fridge for up to 3 days. I usually reheat gently in the oven or a skillet to keep that roast crispness rather than the microwave, which can make them soggy.
Freezing
I’ve frozen these roasted parsnips before—just make sure they’re completely cooled, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Thaw overnight in the fridge and reheat in the oven for best texture.
Reheating
To reheat, pop them in a 350°F oven for about 10 minutes—this revives their crisp edges and warm, tender center perfectly. Avoid microwaving if you want to keep that roasted texture.
FAQs
-
Can I use frozen parsnips for this Honey Maple Roasted Parsnips Recipe?
While fresh parsnips give the best texture and flavor, you can use frozen ones if fresh aren’t available. Just thaw and pat them dry before roasting to avoid excess moisture, which can make them soggy rather than caramelized.
-
Is it possible to make this recipe vegan?
Absolutely! Simply replace the butter with a plant-based alternative like coconut oil or vegan margarine, and use pure maple syrup and honey alternatives such as agave nectar if you want to skip honey.
-
How do I prevent the honey from burning while roasting?
The key is to mix honey and maple syrup with melted butter off the heat before coating the parsnips and roasting at a fairly high temperature. The butter helps regulate the heat and keeps the sugars from scorching.
-
Can I add other root vegetables to this recipe?
Definitely! Carrots, sweet potatoes, or turnips can be tossed in alongside parsnips for a colorful medley. Just keep the pieces similar in size so they cook evenly.
Final Thoughts
I absolutely love how this Honey Maple Roasted Parsnips Recipe comes together so effortlessly but delivers such rich, comforting flavors. It’s a dish I’ve turned to time and time again, especially during fall and winter when those root vegetable cravings kick in. Trust me—once you try this, it’ll become your secret weapon for making veggies the star of the plate. Give it a shot and watch your family go crazy for these sweet, golden bites!
Print
Honey Maple Roasted Parsnips Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Honey and Maple Roasted Parsnips is a sweet and savory side dish featuring tender parsnips glazed in a buttery honey and maple syrup mixture, then roasted to a golden brown perfection with fragrant fresh thyme. This recipe combines simple ingredients and easy steps to create a deliciously crisp and flavorful accompaniment perfect for any meal.
Ingredients
Main Ingredients
- 1½ pounds parsnips, peeled and quartered
- Salt and freshly ground black pepper, to taste
- 2 tablespoons salted butter or olive oil
- 3 tablespoons maple syrup
- 3 tablespoons honey
- A few sprigs of fresh thyme
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the parsnips.
- Prepare Parsnips: Peel and cut the parsnips in half lengthwise, then cut each half in half again, resulting in quartered pieces.
- Parboil Parsnips: Bring a pot of water to a boil and add a pinch of salt. Add the parsnips and cook for 5 minutes to start softening them. Drain well and set aside.
- Make Glaze: In a small saucepan over medium-low heat, melt the butter. Remove the pan from heat and allow it to cool slightly before stirring in the honey and maple syrup until combined.
- Coat Parsnips: Place the parsnips in a roasting pan, pour over the butter and honey-maple glaze, and toss to coat evenly. Add the fresh thyme sprigs and season with salt and freshly ground black pepper to taste.
- Roast: Bake the glazed parsnips in the preheated oven for 30 minutes, or until they turn golden brown and crisp on the edges.
- Serve: Transfer the roasted parsnips to a warm serving dish. Serve immediately to enjoy them at their best or keep warm until ready to serve.
Notes
- This side dish offers a perfect balance of sweetness and savory notes, with crisp tender parsnips enhanced by maple syrup and honey.
- You can substitute olive oil for butter if a dairy-free option is preferred.
- Fresh thyme adds an aromatic herbal flavor; rosemary can also be used as an alternative.
- Parboiling parsnips before roasting shortens cooking time and ensures a tender inside.
- For a vegan variation, use olive oil instead of butter and ensure the honey is substituted with maple syrup or agave nectar.
Nutrition
- Serving Size: 1 serving
- Calories: 266 kcal
- Sugar: 30 g
- Sodium: 68 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 8 g
- Protein: 2 g
- Cholesterol: 15 mg
