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Maple, Walnut & Clementine Glazed Parsnips

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: Serves 2-4 1x
  • Category: Sides
  • Diet: Vegan


These easy and delicious maple syrup glazed parsnips are roasted with clementines, fresh rosemary and crunchy walnuts, the perfect side dish for your Christmas table.


  • light oil
  • 400g (14 oz) parsnips
  • 2 sprigs rosemary
  • 1 clementine
  • 1 tbsp maple syrup
  • small handful roughly chopped walnuts
  • freshly ground sea salt


  1. Pre-heat the oven to 220 degrees (430 farenheit). Fill a roasting dish with just enough oil to cover the bottom and transfer it to the oven to heat up.
  2. Meanwhile, peel the parsnips and cut them into thick wedges – you want them to be bite sized, but you don’t want them to be any thinner than your thumb – use the pictures for guidance!
  3. Transfer the prepared parsnips to a medium lidded saucepan filled with cold water and a generous amount of salt. Clap on the lid and set the parsnips over a high heat. Allow them to come to the boil and cook for about 5 minutes or so, until only just tender.
  4. Drain the parsnips and toss them, along with the rosemary sprigs and the clementine, halved, in the hot oil. Transfer to the oven and roast for 35 minutes until golden.
  5. Carefully remove the parsnips from the roasting dish with a slotted spoon and set aside. Pour all of the excess oil out of the dish and return the parsnips and clementine halves along with the maple syrup, walnuts and a generous few grinds of sea salt. Toss everything so the parsnips are well coated and roast for a further 5 minutes before serving.


These are surprisingly delicious cold, so would work well in a Christmas leftovers sandwich.