Maple and Vinegar Caramelized Parsnips

"A few years ago a dear friend gave me and Advent calender. In the box for each day she had put one of her favorite recipes. This was in 3 and we really enjoyed it this year for Christmas dinner!"
photo by Bergy photo by Bergy
photo by Bergy
photo by ChefLee photo by ChefLee
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:




  • Preheat your oven to 400 degrees.
  • Wash and peel the parsnips and then chop them into evenly sized pieces.
  • In a bowl, combine the parsnips, salt, and oil.
  • Put on a baking sheet and toast until tender (which usually takes 30-45 minutes). Mix them up about every 8 to 10 minutes.
  • When they are tender, drizzle with the vinegar and maple syrup. Mix up and then bake until brown, about 5 minutes.
  • If desired, season with some pepper.

Questions & Replies

Got a question? Share it with the community!


  1. What a fabulous and easy recipe! I had a bag of skinny smaller parsnips from our CSA, but didn't have 2 lbs, so I used about a pound of carrots. I think they complimented the parsnips nicely! So easy and so elegant, thanks for the awesome recipe, ladypit!
  2. Tasty,, easy side dish and a lovely way to use parsnips. I served it with Rack of Lamb Persillade Recipe #113816 and a roasted garlic couscous (just from a box). Thanks for sharing.
  3. 5 star all the way, I used a well aged Balsamic & Quebec Maple Syrup. Instead of baking the parsnips for the whole time I pre cooked them for 8 minutes and then baked them for 30 minutes. They were perfect, golden and tasty Thanks ladypit for a wonderfujl recipe - We love parsnips
  4. What a delicious, gourmet side dish! I used 10 year old balsamic so this was fabulous! I chopped my parsnips small so they only took 30 minutes to bake. I lined my baking sheet with foil just in case it really got sticky but it doesn't at all. I mixed the maple syrup and balsamic together in a little bowl before I drizzled them. Tried them with and without pepper and I think the pepper takes the flavor out of balance. Without the pepper, you taste the sweet, salt and the flavor of the parsnip. With the pepper, all you taste is pepper. Thank you for such a great recipe!!
  5. What a great twist for parsnips! We've enjoyed these several times already ... and look forward to many more! Thanks for posting, ladypit, this is m-m-m-m good!


Life without change is boring. And my life is never boring!! I don't know what plans have been made for us for the future, but I'm doing my best to enjoy the ride!
View Full Profile

Find More Recipes