Maple Roasted Parsnips


Serve this elegant, yet easy to make side dish from Chef Jonathan Collins with his Steak au Poivre with Cognac Sauce and Brussels Sprouts with Chanterelles.

Maple Roasted Parsnips


1 1/2 lbs (680 g) parsnips
scant 1 cup (225 mL) pure Canadian maple syrup
1 cup hazelnuts
3 tbsp extra virgin olive oil
to taste kosher salt and black pepper


  1. Select a thinner, elongated parsnip if possible (the tips curl up into crispy texture)
  2. Scrub parsnips clean and trim stem end.  Slice lengthwise in half and quarter larger pieces if necessary.  Place in roasting pan, crush hazelnuts and toss with the parsnips
  3. Coat with olive oil and maple syrup and season with salt and pepper
  4. Roast at 375°F for 50-60 minutes or until tender and crispy, turning occasionally.


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