Maple Roast Parsnips Recipes

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ROAST PARSNIPS WITH MAPLE SYRUP & ROSEMARY



Roast parsnips with maple syrup & rosemary image

Bring out the sweetness of this classic roast accompaniment with maple syrup and sprigs of rosemary for a low-fat yet delicious side dish

Provided by Sara Buenfeld

Categories     Side dish

Time 55m

Number Of Ingredients 6

1kg parsnips (around 15cm in length), peeled
4 tsp plain flour
4 tsp olive or rapeseed oil
4 tsp maple syrup
rosemary sprigs, leaves only, chopped
flaky sea salt

Steps:

  • Halve the parsnips down their length (as they are not too big, the cores shouldn't be woody so there is no need to remove them), then cut each half into 3 equal pieces. To do this, cut off the bottom and halve the top down the length. Boil for 5 mins, then drain well and toss with the flour.
  • Heat oven to 220C/200C fan/gas 7. Put the oil in a large roasting tin and heat in the oven for 5 mins. Add the parsnips, turn them in the oil and give the tin a shake so that all the parsnips are in contact with the base of the tin. Roast for 30 mins, turning once, until golden. Tip onto a platter, drizzle with the maple syrup and scatter with rosemary and salt.

Nutrition Facts : Calories 116 calories, Fat 1 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

WHISKY-AND-MAPLE-ROASTED PARSNIPS



Whisky-and-maple-roasted parsnips image

Take your parsnips up a notch with a boozy hit of whisky and the sweetness of maple syrup. These maple-roasted parsnips make a sophisticated side for Christmas.

Provided by Adam Bush

Categories     Side dishes

Time 1h

Yield Serves 6 as a side

Number Of Ingredients 5

2kg parsnips, peeled and halved
4 tbsp vegetable oil
150ml (a peaty whisky works best) whisky
150ml maple syrup
2 tbsp cider vinegar

Steps:

  • Heat the oven to 200C/fan 180C/gas 6. Tip the parsnips into a bowl with the oil and lots of seasoning, and toss well. Tip into a large roasting tin and put into the oven for 40 minutes, turning halfway, until lightly caramelised and cooked through.
  • Meanwhile, put the whisky and maple syrup into a small pan and reduce until syrupy, then add the vinegar. Pour all over the parsnips, toss well and put back in the oven for 15-20 minutes or until glazed.

Nutrition Facts : Calories 441 calories, Fat 11 grams fat, SaturatedFat 1.2 grams saturated fat, Carbohydrate 55.8 grams carbohydrates, Sugar 32.6 grams sugar, Fiber 15.7 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

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-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-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-ROAST PARSNIPS AND CARROTS



Maple-roast parsnips and carrots image

Cook these glazed vegetables at the last minute. If you're cooking them on Christmas Day pop them into the oven while the turkey is resting.

Time 40m

Yield 8

Number Of Ingredients 1

500g carrots 500g parsnips, peeled 2 tbsp olive oil 4 tbsp maple syrup 2 tbsp wholegrain mustard

Steps:

  • Preheat the oven to 220°C, gas mark 7. Place a roasting tray in the oven to heat up. Meanwhile, slice the carrots and parsnips lengthways into halves or quarters so that they are evenly sized. In a large bowl, whisk together the olive oil, maple syrup and mustard. Add the vegetables to the bowl and toss thoroughly to coat in the glaze. Place on the hot tray and roast for 30 minutes until the vegetables are tender and caramelised.

Nutrition Facts : Nutritional Info Typical values per serving Energy 606kj 144kcals Fat 5.2g Saturated Fat 0.8g Carbohydrate 22.4g Sugars 17.6g Protein 1.9g Salt 0.3g Fibre 4.6g Click here for more information about health and nutrition

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