Search Angie's Recipes

Mustard & Maple Roasted Parsnip

© 2024 |

© 2024 |

These roasted parsnips are super easy to make and require minimum effort and will elevate any dish you serve them with. Thyme works beautifully with parsnips, but you can use rosemary, bay leaves or sage. I prefer fresh herbs, but dried one would work too.

  • 800 g Parsnips
  • 2 Dijon mustard
  • 2 tbsp Maple syrup
  • 1/2 tsp Pul biber chilli flakes
  • 2 tbsp Olive oil
  • Salt & black pepper
  • Thyme
  1. Preheat oven to 200C/400F. Grease a large baking tray.
  2. Trim the tops from the parsnips and quarter lengthways. Peel the parsnips if you want, I left mine unpeeled. Place them in a single layer onto the prepared baking tray.
  3. Whisk together the mustard, maple syrup, pul biber and olive oil together in a bowl of glass jar. Season with salt and pepper.
  4. Pour 3/4 of the sauce over and stir well to coat the parsnips. Sprinkle the top with some thyme leaves. Roast for about 30 minutes until golden and tender. Serve on a platter, sprinkling some fresh thyme leave over and drizzling over the remaining sauce.

© 2023 |

© 2024 |

© 2024 |


eileeninmd 3/2/24 13:16

Hello, Angie
Sounds yummy, I do love my veggies roasted. Take care, have a happy weekend.

David M. Gascoigne, 3/2/24 13:24

Sounds perfect. I am very fond of parsnips - my wife not so much, so I usually make parsnips on the side and this looks perfect.

Lola Martínez 3/2/24 14:16

Que buena idea la de asar la chirivía, yo siempre la pongo en el caldo o en un puré de verduras, pero así no la he probado. Cuando meta verduras en el horno, la pondré también a ver cómo sabe.

Tom 3/2/24 14:25

...should be sweet and tangy!

Rhodesia 3/2/24 14:59

This sounds delicious and we have masses of parsnips in the garden. Noted for when we return from holiday, Thanks Diane

DEZMOND 3/2/24 15:01

Looks lovely, deary, and you already know I adore me roasted parsnips! I did not buy any today at the green market but I did buy me some cashews to nibble on tonight when I get hungry as I made only some oat and sunflower crackers for dindins which I plan to eat with herbal pumpkin seed humus.

Whats Cookin Italian Style Cuisine 3/2/24 15:29

Here is one thats new to me never had a parsnip, they sound delicious and look great!

JoAnna 3/2/24 17:43

Great dish and looks beautiful, yum.

Hena Tayeb 3/2/24 19:08

Looks delicious. I have never made parsnips myself.. this makes me want to give them a try. Will be adding parsnip to the grocery list.

roentare 3/2/24 21:45

Fantastic vegetarian experience

Mbul Kecil 4/2/24 00:20

lovely plating as always...and looks minim effort to cook it....

Brian's Home Blog 4/2/24 00:29

That looks really good and I'm sure it is too!

My name is Erika. 4/2/24 01:28

I bet the maple mustard works great on parsnips. They have that little tang, which the flavorings probably covered up. Happy rest of your weekend Angie.


Te ha quedado un plato rico y saludable. Besos 😘

P-and-P 4/2/24 11:05

It looks delicious. :)

Rainbow Evening 4/2/24 11:47

love roasted veggie.... yummy

Maria Grazia Ferrarazzo Maineri 4/2/24 14:33

Great dish and precious recipe, Angie. As usual.

[Reply] 4/2/24 16:05

I use mustard and maple syrup in a lot of my recipes, it's such a flavorful combo!

Judee 4/2/24 18:03

I've only ever used parsnips in soup. This is such a good idea to roast them. I do enjoy their unique flavor.

Ben | Havocinthekitchen 4/2/24 20:23

I love parsnips for their unique sweetness, and combined with mustard and maple, this sounds like a superb combination!

foodtravelandwine 4/2/24 23:38

It looks so tempting!....I can't find parsnip here....I love this idea!!........Abrazotes, Marcela

Jeff the Chef 4/2/24 23:47

I love parsnips! What a great combination of flavors!

Irma 5/2/24 09:09

I've never eaten this before, it looks delicious.
Greetings Irma

bread&salt 5/2/24 12:22

Beautiful combination. Looks great.

David 6/2/24 17:24

Hi Angie, Looks great to me and I do like parsnips. Never would have thought of combining maple syrup and Dijon mustard though... Take Care, Big Daddy Dave

Anonymous 18/2/24 06:22

I think that parsnips are oft maligned, and seldom used… At least here in the United States. I love them for their incredible sweetness, and when puréed they are like velvet! This roasted virgin looks perfect. David (C&L)


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

Add to Google


Angie's Recipes

Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!

If you enjoy my recipes and want to support me, THANKS!


Join Us

skip to top

skip to top