Maple and cinnamon baked parsnip
17 Oct 2019
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Background
Maple and cinnamon baked parsnip is a classic side dish in a Thanksgiving and Christmas menu. I also like to serve it during the autumn and winter months as part of our weekly roast dinner or Sunday lunch. It’s so easy to make and smells very seasonal and festive.
Ingredients
- 400g parsnips
- 30g butter (or dairy-free margarine)
- 1/2 tsp ground cinnamon
- 2 tsp maple syrup
- Salt & pepper
Instructions
- Preheat the oven to 180 C degrees.
- Peel the parsnips the cut them lengthwise into two or four pieces, depending on their size.
- Melt the butter and mix with the maple syrup and cinnamon.
- Place the parsnip pieces in a baking dish, season with salt&pepper, then pour over the butter and syrup mixture. Using a silicon brush, cover every piece well.
- Bake for about 25 minutes, until golden and soft – turning them over a couple times during baking.
- Serve warm.
Tips
If the parsnips are large, it’s best to pre-boil them for ten minutes.© 2026 Copyright CookTogether
Categories
- Meal Type: - Bake - Dinner - Lunch - Quick & Easy - Seasonal - Side - Supper
- Cuisines: - British
- Occasions: - Christmas - Dinner Party - Halloween - Sunday Lunch - Thanksgiving
- Ingredients: - Roots & Bulbs
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Vegan
- Skill Levels: - Easy
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