Transform humble parsnips into a crisp, caramelised vegan and gluten-free side by roasting them with wholegrain mustard and maple syrup. This simple recipe is easy to prepare and can roast alongside potatoes, making it ideal for a festive Christmas menu or any roast dinner.
In the UK, parsnips are a traditional part of Christmas dinner. They are naturally sweet and starchy but can sometimes develop a bitter edge, so pairing them with something sweet and tangy works well. This vegan version replaces honey with maple syrup and balances the sweetness with wholegrain mustard, producing shards of parsnip that roast to a crunchy, caramelised finish.
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Ingredients
- Parsnips – organic if possible (about 500 g).
- Maple syrup – use a good-quality maple syrup for best flavour.
- Wholegrain mustard – Dijon will also work, but the seeds add texture.
- Olive oil – use plain olive oil for high-heat roasting.
- Salt and pepper – to taste.
See the recipe card below for exact quantities and full instructions.
Basic Instructions
Step One – Peel and cut the parsnips into even, finger-width shards so they roast evenly.
Step Two – Parboil the parsnips for about 5 minutes until the outer edges are just tender.
Step Three – Heat the oil in a roasting tin until hot, then add the drained parsnips and toss so they coat in the hot oil.
Step Four – Drizzle over maple syrup, spoon on the mustard, season with salt and pepper, then roast at 200°C for about 30 minutes, turning once halfway, until crisp and caramelised.
This summary highlights the main steps. See the recipe card below for full instructions and quantities.
Serving Suggestions
Maple-mustard roast parsnips are a versatile side that pairs beautifully with traditional roast dinners and festive spreads. Naturally vegan and gluten-free, they’re a convenient choice for guests with dietary needs. Serve alongside a nut roast, roasted potatoes, braised red cabbage or braised leeks for a satisfying plant-based roast.
They also work well with simple weeknight mains: add to grain bowls, toss through salads, or serve alongside roasted tofu or seitan for extra protein.
Roast Parsnip FAQs
Parboiling means boiling until partly cooked. Boil the parsnips in salted water for about 5 minutes, until only the outer 5mm or so are tender. Drain well before roasting.
You can leave the skins on to retain nutrients if the parsnips are organic and well washed. Otherwise peeling gives a smoother texture and ensures even browning.
Cut parsnips so pieces are similar in size. For large parsnips, cut across the middle, halve the thicker ends, then quarter thick sections. For thinner parsnips, a single crosswise cut and a split of the thicker end is usually enough.
Yes. Peel and cut, then parboil and store in cold water in the fridge for up to 4 hours. You can also par-roast in oil for 20 minutes without the maple and mustard, freeze, then finish later with the glaze.
Mustard seeds may darken and crisp in a hot oven, which adds flavour. If you prefer them less toasted, add the mustard halfway through roasting when you turn the parsnips.
📖 Recipe 📖
Roasted Parsnips with Wholegrain Mustard & Maple Syrup
Transform parsnips into a crisp, caramelised vegan and gluten-free side by roasting with wholegrain mustard and maple syrup.
Ingredients
- 500 g parsnips
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 tablespoon wholegrain mustard
- Salt and pepper, to taste
Instructions
- Preheat the oven to 200°C (fan 180°C / 400°F).
- Peel and cut the parsnips into long, finger-width pieces so they cook evenly.
- Parboil the parsnips in salted water for 5 minutes until only the outer edges are tender. Drain and shake in a colander to roughen the surfaces.
- Heat the olive oil in a roasting tin in the oven until hot. Carefully add the parsnips and toss to coat in the hot oil.
- Drizzle with maple syrup, spoon on the wholegrain mustard, season with salt and pepper, and mix so all pieces are coated.
- Roast for 30 minutes at 200°C, turning once halfway, until the parsnips are crisp and caramelised.
- Remove from the oven and serve immediately.
Notes
- To prepare ahead: peel, cut and parboil up to 4 hours in advance and keep submerged in cold water in the fridge. Drain and roast when ready.
- To par-roast and freeze: roast in oil for 20 minutes without maple and mustard, freeze, then defrost and finish with the glaze for a further 20 minutes.
- If you prefer milder mustard flavour, add the mustard when turning the parsnips halfway through cooking.
Nutrition (per serving, approximate)
Calories: 141 kcal | Carbohydrates: 26 g | Protein: 2 g | Fat: 4 g | Fiber: 6 g | Sugar: 9 g
If you try this recipe, please consider rating it on the recipe card where you found it.
More Recipes
If you enjoy this dish, try other vegan and gluten-free side dishes such as Vegan Boulangère Potatoes, Braised Red Cabbage with Apple & Balsamic, French-Style Braised Leeks (Vegan), or Spiced Cranberry & Orange Sauce.
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Vegan Boulangère Potatoes -
Braised Red Cabbage with Apple & Balsamic -
French-Style Braised Leeks (Vegan) -
Spiced Cranberry & Orange Sauce
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