Maple Roasted Parsnips Recipes

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MAPLE-GLAZED ROAST PARSNIPS



Maple-Glazed Roast Parsnips image

Roast parsnips are an essential to a British Sunday roast or Christmas dinner. With the addition of a little maple syrup, take the veggie to new heights.

Provided by Elaine Lemm

Categories     Side Dish

Time 50m

Yield 4

Number Of Ingredients 6

3 tablespoons sesame seeds
1 1/2 pounds/700 g. parsnips (peeled, topped, and tailed)
Salt (to taste)
Freshly ground black pepper (to taste)
1 ounce/25 g. butter
2 tablespoons maple syrup

Steps:

  • Preheat oven to 425 F / 220 C / Gas 8.
  • Transfer to a warm serving dish, serve immediately or keep warm until needed.

Nutrition Facts : Calories 232 kcal, Carbohydrate 37 g, Cholesterol 15 mg, Fiber 7 g, Protein 3 g, SaturatedFat 4 g, Sodium 210 mg, Sugar 14 g, Fat 9 g, ServingSize 1 1/2 pounds (4 servings), UnsaturatedFat 0 g

MAPLE-GLAZED PARSNIPS



Maple-Glazed Parsnips image

Olive oil is often used as a building block for cooking, but in this recipe extra virgin olive oil isn't just a background ingredient. The fruity flavor of olive oil pairs well with earthy parsnips and sweet-tart dried cranberries while also giving a shiny coating.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds parsnips, peeled and sliced 1/2 inch thick on the diagonal
1/3 cup dried cranberries
1 tablespoon pure maple syrup
3 tablespoons extra-virgin olive oil
1 teaspoon coriander seeds, crushed
Kosher salt and freshly ground pepper
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh parsley

Steps:

  • Combine 1/2 cup water, the parsnips, cranberries, maple syrup, 1 tablespoon olive oil, the coriander, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium-high heat; bring to a simmer. Reduce the heat to medium low, cover and cook until tender, 8 to 10 minutes.
  • Uncover and add the remaining 2 tablespoons olive oil, 1 tablespoon water and the lemon juice. Cook, stirring, until glazed, 1 to 2 minutes. Stir in the parsley; season with salt.

MAPLE ROASTED PARSNIPS



Maple Roasted Parsnips image

Maple Roasted Parsnips are perfectly seasoned, tossed in maple syrup, then roasted until tender on the inside, crispy on the outside!

Provided by Holly Nilsson

Categories     Side Dish

Time 30m

Number Of Ingredients 5

1 pound parsnips
1 tablespoon olive oil
3 tablespoons maple syrup (or honey)
1 teaspoon fresh sage (chopped (or ½ teaspoon dried ground sage))
salt & pepper to taste

Steps:

  • Preheat oven to 400°F. Line a baking pan with parchment paper.
  • Peel the parsnips and cut them into 2" pieces. The thicker end of the parsnips can be cut in half lengthwise.
  • Toss parsnips with oil, maple syrup, sage, and salt & pepper to taste.
  • Place the parsnips on the parchment paper and roast 18-22 minutes or until tender and lightly browned.

Nutrition Facts : Calories 144 kcal, Carbohydrate 27 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 4 g, ServingSize 1 serving

MAPLE-ROAST PARSNIPS



Maple-Roast Parsnips image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 3

2 1/4 pounds parsnips
4 fluid ounces vegetable oil
3 1/2 fluid ounces maple syrup

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise.
  • Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces.
  • Pour the maple syrup over the parsnips and transfer the roasting tin to the oven. Roast the parsnips for 35 minutes, or until they are tender and golden brown.
  • To serve place on a clean serving dish.

MAPLE-GLAZED PARSNIPS AND CARROTS



Maple-Glazed Parsnips And Carrots image

Vegetables can be caramelized on the stove or in the oven. Carrots and parsnips are oven-roasted until tender with bacon, thyme, and maple syrup, marrying sweet elements with savory ones.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

1 1/4 pounds (about 6) parsnips, peeled, halved lengthwise
3/4 pound thin carrots, (about 12), peeled, greens trimmed but not removed
4 slices bacon, each cut into 4 pieces
10 sprigs fresh thyme
1/4 cup pure maple syrup
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 450 degrees, with rack in lower third. Place parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet. Drizzle with syrup; season with salt and pepper. Toss well to combine. Bake until bottoms of vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss vegetables carefully. Return to oven, and bake until all sides are well browned, about 25 minutes more. Discard bacon and thyme. Serve immediately.

MAPLE ROASTED PARSNIPS



Maple Roasted Parsnips image

Make and share this Maple Roasted Parsnips recipe from Food.com.

Provided by katew

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 4

900 g parsnips, peeled, trimmed and quartered
1/3 cup olive oil
sea salt and black pepper
1/2 cup maple syrup

Steps:

  • Preheat oven to 200 C.
  • Line a baking dish with non stick baking paper.
  • Place parsnips, salt, pepper and oil in baking dish.
  • Toss to combine.
  • Roast for 30 minutes, pour over syrup.
  • Roast for another 15 - 20 minutes till cooked through and golden.

Nutrition Facts : Calories 432.8, Fat 18.7, SaturatedFat 2.6, Sodium 26.5, Carbohydrate 67.5, Fiber 11, Sugar 34.8, Protein 2.7

MAPLE-GLAZED PARSNIPS AND CARROTS



Maple-Glazed Parsnips and Carrots image

There's a sweet hint of spring in the vegetable medley Bill Richards drizzles with reduced-calorie pancake syrup. "I enjoy adapting recipes I find in my wife's magazines," the creative cook shares from Ironwood, Michigan. "This different side dish goes with many of the entrees I make when our family comes to dinner."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1 pound carrots, cut into 1/4-inch slices
1 pound parsnips, cut into 1/4-inch slices
4-1/2 teaspoons butter
1/4 cup plus 2 tablespoons reduced-calorie pancake syrup
1/4 cup orange juice
2 teaspoons grated orange zest
1/2 teaspoon salt
1 teaspoon minced fresh parsley

Steps:

  • In a large skillet, cook and stir carrots and parsnips over medium heat in butter for 5 minutes. Combine the pancake syrup, orange juice, orange zest and salt; pour over carrot mixture. Cook over medium-high heat until mixture comes to a boil. Cover and cook for 6-7 minutes or until vegetables are crisp-tender. , Uncover; cook 1-2 minutes longer or until vegetables are tender and syrup mixture thickens and coats vegetables. Sprinkle with parsley.

Nutrition Facts : Calories 144 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 279mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

SALTED MAPLE-ROASTED PARSNIPS



Salted maple-roasted parsnips image

Roast root vegetables with maple syrup and thyme leaves until soft and sticky, then serve as a side dish to your traditional festive feast

Provided by Good Food team

Categories     Side dish

Time 45m

Number Of Ingredients 4

600g parsnips , peeled and quartered
2 tbsp vegetable oil
3 tbsp maple syrup
3 thyme sprigs , leaves picked

Steps:

  • Heat oven to 220C/200C fan/gas 7. Put the parsnips in a large roasting tin with the oil, maple syrup, thyme leaves and some sea salt flakes. Roast for 35-40 mins until soft and sticky. Scatter over a few more sea salt flakes before serving.

Nutrition Facts : Calories 97 calories, Fat 3 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein

MAPLE SPICED PARSNIPS



Maple spiced parsnips image

Take your standard veggie side dish to the next level by tossing parsnips in maple syrup, cumin and turmeric - a great accompaniment to Sunday lunch

Provided by Sophie Godwin - Cookery writer

Categories     Side dish

Time 35m

Number Of Ingredients 5

1 ½ tbsp rapeseed oil (or any flavourless oil)
¾ tsp turmeric
1 ½ tsp ground cumin
1 ½ tbsp maple syrup
1kg parsnips , peeled and quartered lengthways

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix the oil, turmeric, cumin and maple syrup, then toss with the parsnips on a baking tray and season lightly. Bake in the oven for 30 mins or until soft and slightly blackened - the caramelising will give them more flavour.

Nutrition Facts : Calories 252 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

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