Ingredients
Parsnips
- 680 g parsnips peeled and trimmed; weigh after preparation
- 2 tablespoons olive oil 27 g
- 1 1/2 tablespoons pure maple syrup 30 g
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
Equipment
- 1 large rimmed baking sheet
- 1 Knife and cutting board
- 1 vegetable peeler
- 1 Measuring spoons
- 1 Spatula
Instructions
Roast and glaze
- Heat the oven to 425°F (220°C). Peel and trim the parsnips. Remove distinctly woody cores, then weigh out 680 g. Cut into roughly 3-inch batons about ½ inch thick.
- Dry thoroughly. Toss with olive oil, salt and pepper. Spread on a large rimmed metal sheet pan in a single layer with space between pieces.
- Roast for 20 minutes. Turn the parsnips, drizzle with maple syrup and sprinkle with thyme. Toss to coat.
- Roast another 10–20 minutes, until thicker pieces are easily pierced and edges are browned. Turn again if needed and remove thin pieces that finish early.
- Toss with lemon juice and serve warm.
Nutrition
Serving: 1portionCalories: 208kcalCarbohydrates: 36gProtein: 2.1gFat: 7.3gFiber: 8.4g
Video
Notes
Cook time is 30–40 minutes, total 45–55 minutes. Weigh the parsnips after peeling and trimming. Refrigerate promptly in shallow containers, use within 3–4 days and reheat to 165°F (74°C).
Nutrition is an ingredient-based estimate for one-quarter batch, including all oil and maple syrup; actual portions and ingredients vary. Estimated prorated U.S. ingredient cost is USD 7.70 per batch, excluding tax, delivery, energy and accompaniments.
Related video by Allrecipes UK | Ireland uses honey, garlic, mint and sage. Follow this card for the maple, thyme and lemon version.
