Although it actually feels like spring today (not sure for how long), I am still not ready to abandon root vegetables. Sure, I’m craving asparagus, peas and all things new and fresh, but there will always be room for carrots, parsnips, sweet potatoes etc.
Soon enough I will be tossing these veggies onto the grill, but for now, while it warms up a bit more outside, I am going to stick to roasting.
I adore roasting parsnips are they are already so sweet and caramelize so readily. In honour of maple syrup season, I thought I would sweeten the deal even more and add a sweet and spicy glaze towards the end of roasting.
This glaze would work well with any root veg. I was tempted to toss some carrots into the mix, but decided to hold off and keep it pure parsnip. But go ahead and mix it up a bit, if you fancy.
If you like the contrast of sweet and spicy, you will love these parsnips. It is a super simple side dish that will really stand out in a meal.
If you are a little spice sensitive, just add less red pepper flakes.
And yes, I did eat this whole pan myself and no, I did not share
- 2 lbs parsnips, peeled and cut into thin strips (like a french fry)
- 2 Tbsp oil
- ½ tsp red pepper flakes
- 1 Tbsp apple cider vinegar
- 1 tbsp maple syrup
- salt and pepper
- Toss parsnips with oil on parchment lined baking sheet, season with salt and pepper and roast in 425F oven for 30 minutes, or until soft and golden brown.
- In a small bowl, combine red pepper flakes, vinegar and maple syrup.
- When parsnips are golden, remove from oven and drizzle with glaze. Return pan to oven for another 5 minutes, to caramelize.
- Serve and enjoy!
Recipe inspiration from Bon Appetit
What’s your favourite root vegetable?
How do you like to prepare it?