The Best, Buttery Miso And Maple Roasted Parsnips Recipe

Vegetables can be sexy. With a little creativity, a plain vegetable can be transformed from just a virtuous healthy side on a plate to a flavour adventure for the mouth. These miso and maple roast parsnips are the melt-in-your-mouth types. With just a few additional techniques, the humble parsnip can become a great supporting actor for your mains.

How are these roast parsnips soft and buttery? There is a couple of elements to it. The first thing is we hassleback them so that the flavour penetrates and the cooking time is reduced. The second is that we roast them covered in tin foil for half the cooking time and then uncovered for the second half. While covered, the parsnips cook halfway; then, when exposed, the parsnips get caramelised and brown, resulting in a sweet, buttery flavour.

When I was young, I was very fussy with vegetables but often persuaded to eat them when cooked in exciting ways. So now I'm a fan of jazzed-up vegetables, and I'll be adding lots of ideas to my blog.

If you like parsnips, here is my curried parsnip soup recipe, which is simple and easy to make.

Why not serve these miso and maple roast parsnips with my vegan wellington this holiday season?

Jump to:

• Ingredients
• Miso And Maple Roast Parsnip Recipe Steps
• How-To Video
• Storage
• Miso And Maple Roast Parsnips Recipe Notes
• 📖 Recipe

Ingredients

• Parsnips
• White miso
• Maple syrup
• Salt
• Black pepper
• Olive oil
• Chocolate and tahini granola (optional)

Miso And Maple Roast Parsnip Recipe Steps

Wash and pat dry the parsnips. Peel and top-an-tail the parsnips and cut them in half lengthways. If you would like to make your own vegetable stock, keep the off-cuts along with any other vegetable scraps.

Now it is time to "hassleback" the parsnips. Place the parsnip cut side down on your chopping board. Using a very sharp knife, cut the parsnip very thinly and vertically halfway down. If it helps you can also place two chopsticks on either side of the parsnip to ensure you don't go all the way through. The space between each slice should be about the thickness of a coin.

Next, prepare the marinade. Mix the white miso, salt, pepper, olive oil and maple syrup in a bowl. Then rub the marinade liberally over the parsnips, making sure it penetrates the cuts in the parsnips.

Next, line a baking tray with a silicone mat or parchment paper and place the marinated parsnips on top. Cover with tin foil and place in the oven, preheated to 180 degrees centigrade. Cook for 15 minutes and then remove the foil and cook for a further 15 minutes.

Add a bit of textured by sprinkling over some chopped nuts or seeds or some of my chocolate and tahini granola

How-To Video

Here is a video guide to making miso and maple roast parsnips.

Storage

These are best eaten freshly cooked, however, they can be refrigerated for up to three days. Reheat in the oven or microwave.

Miso And Maple Roast Parsnips Recipe Notes

I personally do not recommend using honey instead of maple syrup because honey can be toxic when heated. If you don't have access to maple syrup, you can add some castor sugar to the miso paste to sweeten it.

Go easy on the salt because the miso is already quite salty. When you taste the marinade it will be very salty, but don't worry, the parsnips will absorb the saltness.

If your parsnips are really big and thick, they may need a bit longer than the stated cooking time.

📖 Recipe