Maple syrup transforms the humble parsnip into a fall delight! Parsnips may be the Rodney Dangerfield of root vegetables. Never tried them? You’re not alone. And I’m not sure why they don’t get more respect. They resemble a pale, oversized carrot, but they have a mild, somewhat nutty flavor that differs from their orange cousin. Tossed in a maple glaze and roasted is my favorite way to serve them. They have a thick, sweet coating and a mild and tender inside. They are the perfect side dish – they can be a vegetable or a starch, and they pair nicely with just about any main dish. Ideal for a large feast or cozy weeknight dinner, they shine as an unforgettable and highly respectable side dish.
Belle’s Maple Glazed Parsnips
1 pound parsnips
1 tablespoon olive oil
3 tablespoons maple syrup
1 tablespoon chopped fresh sage or ½ teaspoon dried
½ teaspoon salt
¼ teaspoon pepper
Peel and slice the parsnips into 2-inch by 4-inch chunks. Place them into a large bowl and drizzle with the olive oil. Toss to coat. Drizzle with the syrup and toss again. Sprinkle with the sage, salt, and pepper and toss again. Spread onto a rimmed baking sheet that is lined with parchment paper. Bake at 400°F for about 20 minutes or until tender and the edges are browned.
