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Maple and cinnamon baked parsnip

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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 400 g parsnips
  • 30 g butter or dairy-free margarine
  • 1/2 tsp ground cinnamon
  • 2 tsp maple syrup
  • Salt & pepper

Method
 

  1. Preheat the oven to 180 C degrees.
  2. Peel the parsnips the cut them lengthwise into two or four pieces, depending on their size.
  3. Melt the butter and mix with the maple syrup and cinnamon.
  4. 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.
  5. Bake for about 25 minutes, until golden and soft – turning them over a couple times during baking.
  6. Serve warm.