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
Scale
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
