Try these maple-roasted parsnips, then check out our roast parsnips, honey roasted parsnips, parsnip soup, parsnip chips and more parsnip recipes.


  • 2kg parsnips, peeled and halved
  • 4 tbsp vegetable oil
  • 150ml (a peaty whisky works best) whisky
  • 150ml maple syrup
  • 2 tbsp cider vinegar


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Tip the parsnips into a bowl with the oil and lots of seasoning, and toss well. Tip into a large roasting tin and put into the oven for 40 minutes, turning halfway, until lightly caramelised and cooked through.

  • STEP 2

    Meanwhile, put the whisky and maple syrup into a small pan and reduce until syrupy, then add the vinegar. Pour all over the parsnips, toss well and put back in the oven for 15-20 minutes or until glazed.

*This recipe is gluten-free according to industry standards

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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