• 147 Ratings

Parsnips adds variety and fragrance to sweet potatoes.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees. Peel and cut parsnips as directed above; then cut on a diagonal into 1/2-inch-thick pieces.

  • On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer. Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer to a large bowl.

  • In a small bowl, stir together maple syrup and mustard. Pour over vegetables; toss to coat. Sprinkle with parsley, if desired. Serve immediately.

Cook's Notes

To cut parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size (this ensures even cooking).


147 Ratings
  • 5 star values: 20
  • 4 star values: 20
  • 3 star values: 62
  • 2 star values: 32
  • 1 star values: 13