Equipment
Ingredients
Vegetables and Seasonings
- 1000 g parsnips, whole unpeeled
- 30 ml olive oil, liquid
- 5 g fine sea salt, dry
- 1 g black pepper, freshly cracked
Spicy Maple Glaze
- 45 ml pure maple syrup, liquid
- 2 g red chili flakes, crushed dried flakes
- 10 ml apple cider vinegar, liquid
- 3 g fresh thyme leaves, fresh leaves stripped from sprigs
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 262 kcal
- Protein
- 3 g
- Carbohydrates
- 49 g
- Fat
- 8 g
- Fiber
- 11 g
- Sugar
- 19 g
- Sodium
- 516 mg
- Saturated Fat
- 1 g
- Potassium
- 849 mg
- Calcium
- 97 mg
- Iron
- 1.5 mg
- Magnesium
- 67 mg
- Phosphorus
- 154 mg
- Zinc
- 1.5 mg
- Vitamin A
- 21 mcg
- Vitamin C
- 38 mg
- Water
- 176 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the conventional oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper.
Peel the parsnips thoroughly from crown to tip using a vegetable peeler.
Trim the top crowns and bottom tips with a chef's knife on a cutting board, then slice the parsnips into uniform batons roughly 7 cm long and 1.5 cm thick, coring any tough fibrous centers from the thicker ends.
Place the cut parsnips in a large mixing bowl, drizzle with olive oil, sprinkle with fine sea salt and black pepper, and toss until every piece is evenly coated.
Spread the seasoned parsnips onto the lined baking sheet in a single layer, ensuring pieces do not overlap.
Roast the parsnips in the preheated oven at 200°C (400°F) for 20 minutes until the undersides develop a light golden hue and the flesh begins to soften.
While the parsnips roast, combine the pure maple syrup, red chili flakes, and apple cider vinegar in a small mixing bowl, whisking together until uniform.
Carefully remove the baking sheet from the oven, drizzle the maple chili glaze over the parsnips, and toss with a silicone spatula until thoroughly glazed.
Return the baking sheet to the oven at 200°C (400°F) and roast for an additional 10 minutes until the edges are deeply caramelized and tender.
Sprinkle the fresh thyme leaves evenly across the hot glazed parsnips directly on the baking sheet.
Transfer the roasted parsnips using a silicone spatula to a serving platter and serve hot.
Chef's Notes
- Glazing root vegetables in two stages prevents high-sugar glazes like maple syrup from scorching before the dense root flesh becomes tender.
- The inclusion of apple cider vinegar provides an essential hit of acid that balances the rich earthiness of parsnips and cuts the intense sweetness of the maple.
- Select small to medium parsnips when shopping; large overgrown parsnips tend to carry a tough, fibrous core that must be cut out and discarded.
Storage
Refrigerator: 4 days — Cool completely and refrigerate in an airtight container within 2 hours of preparation.
Freezer: 2 months — Freeze in an airtight container; note that cellular structure softens and parsnips will lose some crispness upon thawing.
Reheating: Reheat in a preheated oven at 190°C (375°F) for 8 to 10 minutes on a baking sheet until hot throughout to a safe internal temperature of at least 74°C (165°F).
Troubleshooting
Parsnip edges are charred black and taste unpleasantly bitter
Cause: The maple syrup glaze was added too early or the oven temperature ran excessively hot
Fix: Cannot be fixed if deeply burnt; slice off charred tips with a small paring knife prior to serving
Prevention: Roast the parsnips plain with oil and salt first, reserving the sugary glaze for the final 10 minutes of cooking
Parsnips are soggy, pale, and limp rather than crisp and caramelized
Cause: The baking sheet was overcrowded, which caused moisture to trap and steam the roots
Fix: Increase oven heat to 220°C (425°F) and roast for an extra 4 to 5 minutes to brown the exterior
Prevention: Arrange batons with space between each piece; split the parsnips across two baking sheets if necessary
Cultural Context
Parsnips have been cultivated as a resilient cool-weather staple throughout Europe since antiquity and became a signature accompaniment to British and North American festive roast dinners. This modern rendition revitalizes traditional roasted roots by blending the native North American tradition of maple glazing with assertive dried chili heat.
