Name: Maple Roasted Parsnips with Thyme Recipe
Prep time: 10 min
Cook time: PT-491675H27M26S
Total time: PT-491675H27M26S
Cuisine: American
Ingredients: 1 pound Parsnips (peeled and cut into uniform ½ inch sticks); 2 tablespoons Olive Oil (or avocado oil); 2 tablespoons Maple Syrup (or honey/agave as substitute); 1 tablespoon Fresh Thyme (or 1 teaspoon dried thyme); Salt, to taste; Black Pepper, to taste

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Introduction

Delicious Maple Roasted Parsnips with Thyme is a warm and comforting side dish perfect for cozy nights. The natural sweetness of maple syrup enhances the earthy flavor of parsnips, while fresh thyme adds a fragrant touch. This simple recipe is easy to prepare and makes a wonderful addition to any meal.

The image shows a white round plate holding a stack of roasted leeks cut into thick, short segments. The leeks have a golden brown and slightly charred surface with a shiny glaze, indicating they are cooked with a syrupy sauce. Some fresh green herb sprigs, likely thyme, rest on top of the leeks, adding a touch of color. The plate is set on a white marbled surface, with soft natural light highlighting the texture and gloss of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound parsnips (cut into uniform sticks)
2 tablespoons olive oil (or avocado oil)
2 tablespoons maple syrup (or honey/agave as a substitute)
1 tablespoon fresh thyme (or dried thyme, use one-third the amount)
Salt, to taste
Pepper, to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C) for even roasting.
Step 2: Peel and cut the parsnips into uniform sticks about ½ inch thick to ensure they cook evenly.
Step 3: In a large bowl, combine the parsnips with olive oil, maple syrup, thyme, salt, and pepper. Toss well to coat all the pieces evenly.
Step 4: Spread the coated parsnips in a single layer on a baking sheet lined with parchment paper.
Step 5: Roast for 25-30 minutes, stirring halfway through, until the parsnips are golden-brown and tender.
Step 6: Serve warm, optionally garnished with extra thyme leaves for added aroma and presentation.

Tips & Variations

Try adding a pinch of smoked paprika or cinnamon for a different flavor twist.
If you prefer a crispier texture, roast the parsnips a little longer, but watch carefully to prevent burning.
Use honey or agave syrup if you don’t have maple syrup on hand; the flavor will be slightly different but still delicious.
For a vegan option, confirm that your maple syrup or preferred sweetener fits your dietary needs.

Storage

Store leftover roasted parsnips in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 350°F (175°C) for about 10 minutes to regain crispiness, or warm gently in a microwave.

How to Serve

A white bowl holds several thick, golden-brown roasted sticks of a root vegetable, each with a caramelized, slightly crispy exterior and tender inside. The sticks are stacked in layers, glistening with a shiny, herb-infused glaze that pools slightly at the bottom of the bowl. A sprig of fresh green thyme rests on top, adding a touch of vibrant color and freshness. The dish sits on a white marbled texture surface, giving it a clean and elegant presentation. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried thyme instead of fresh?

Yes, use about one-third the amount of dried thyme compared to fresh, as dried herbs are more concentrated in flavor.

How do I prevent the parsnips from sticking to the baking sheet?

Line your baking sheet with parchment paper or lightly grease it with oil before spreading the parsnips. Tossing them well in oil before roasting also helps prevent sticking.