Maple-Glazed Parsnips And Sweet Potatoes

Prep Time:
15 mins
Total Time:
45 mins

Parsnips adds variety and fragrance to sweet potatoes.


  • 1 ¼ pounds parsnips

  • 1 ¼ pounds sweet potatoes, quartered lengthwise, then cut diagonally into ½-inch pieces

  • 2 tablespoons olive oil

  • Coarse salt and ground pepper

  • 2 tablespoons pure maple syrup

  • 1 tablespoon Dijon mustard

  • Chopped parsley, (optional)


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

  2. 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.

  3. 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).

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