Ingredients
Scale
- 2 lbs parsnips, peeled and cut into 1-inch pieces (halved lengthwise if large)
- 3 tablespoons pure maple syrup
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, but recommended for warmth)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the peeled and chopped parsnips.
- Add the maple syrup, olive oil, ground cinnamon, optional nutmeg, sea salt, and black pepper to the bowl. Toss thoroughly until all the parsnip pieces are evenly coated.
- Spread the coated parsnips in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This helps them roast evenly and caramelize beautifully.
- Roast for 20-25 minutes, or until the parsnips are tender-crisp and lightly caramelized, stirring halfway through to ensure even browning.
- Serve hot and enjoy this wonderfully sweet and savory side dish!
Notes
For extra crispiness, try increasing the oven temperature to 425°F (220°C) for the last 5-7 minutes of cooking, keeping a close eye to prevent burning. If your parsnips are very large, cut them into quarters lengthwise before chopping to ensure even cooking. Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven or microwave. Feel free to add a pinch of cayenne pepper for a subtle spicy kick that beautifully complements the sweetness of the maple.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 10g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 11g
- Protein: 3g
- Cholesterol: 0mg