Whisky-and-maple-roasted parsnips
- Adam Bush
Published: November 25, 2019 at 4:54 PM
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Serves 6 as a side
Easy
Total time: 1 hr
A star rating of 5 out of 5.1 ratingRate
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Take your parsnips up a notch with a boozy hit of whisky and the sweetness of maple syrup. These maple-roasted parsnips make a sophisticated side for Christmas.
Gluten free
Vegan
Vegetarian
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Try these maple-roasted parsnips, then check out our roast parsnips, honey roasted parsnips, roast carrots and parsnips, parsnip soup, parsnip chips, parsnip crisps and more parsnip recipes.
Ingredients
Nutrition
-
2kg parsnips
peeled and halved
-
4 tbsp vegetable oil
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150ml (a peaty whisky works best) whisky
-
150ml maple syrup
-
2 tbsp cider vinegar
Nutrition: per serving
- kcal441
- fat11g
- saturates1.2g
- carbs55.8g
- sugars32.6g
- fibre15.7g
- protein6g
- salt0.1g
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Method
-
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.
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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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Authors
Adam BushDeputy food editor
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