Maple Roasted Parsnips

Dish of roasted parsnips with wholegrain mustard and honey. Black dish over slate.


  • 500g parsnips, peeled
  • 75ml sunflower oil
  • 40ml maple syrup (or agave syrup)


  1. Heat the oven to 190°C
  2. Cut the parsnips in halves or thirds crossways, then into halves or quarters lengthways, depending on their size. You should end up with lots of large parsnip batons.
  3. Put them into a roasting dish with the oil and turn them over in it.
  4. Pour the syrup over the top and roast them for 20 minutes, then turn them over and roast for another 20-25 minutes or until golden.

This recipe is part of our Traditional British Christmas Recipes booklet that you can download for free here:


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