These roasted parsnips have crispy caramelized edges and fluffy insides. They’re tossed in a buttery maple ginger glaze and for a sweet and spicy flavor.
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes
Yield:4- 6 servings 1x
2 1/2 lbs small parsnips, peeled and halved
3 tbsp olive oil
1/4 tsp crushed red pepper flakes (more or less to taste)
freshly ground black pepper
2 tbsp butter
2 tbsp maple syrup
1” piece of fresh ginger, peeled and grated
2 tsp apple cider vinegar
flaky salt, for sprinkling
Preheat oven to 425°F. Line a rimmed baking sheet with foil, then spread parsnips in an even layer. Drizzle with olive oil, season with red pepper flakes, salt and freshly ground black pepper, and toss to coat. Roast parsnips cut side down for 25- 30 minutes, or until caramelized and tender.
Meanwhile, make the glaze. In a small saucepan over medium heat, combine butter, maple syrup and ginger. Cook until butter is melted, then remove from heat and stir in vinegar.
To serve, drizzle glaze over parsnips and sprinkle with flaky salt.
Parsnips can be roasted up to 3 hours ahead of time. Reheat at 350°F for 5 minutes, then toss with glaze before serving.
Glazed parsnips will keep up for 4 days, covered in the refrigerator.