Best Maple Glazed Parsnips Recipes

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MAPLE-GLAZED PARSNIPS AND SWEET POTATOES



Maple-Glazed Parsnips And Sweet Potatoes image

Parsnips adds variety and fragrance to sweet potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 7

1 1/4 pounds parsnips
1 1/4 pounds sweet potatoes, quartered lengthwise, then cut diagonally into 1/2-inch pieces
2 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
Chopped parsley, (optional)

Steps:

  • 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.

MAPLE-GLAZED PARSNIPS AND CARROTS



Maple-Glazed Parsnips and Carrots image

There's a sweet hint of spring in the vegetable medley Bill Richards drizzles with reduced-calorie pancake syrup. "I enjoy adapting recipes I find in my wife's magazines," the creative cook shares from Ironwood, Michigan. "This different side dish goes with many of the entrees I make when our family comes to dinner."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1 pound carrots, cut into 1/4-inch slices
1 pound parsnips, cut into 1/4-inch slices
4-1/2 teaspoons butter
1/4 cup plus 2 tablespoons reduced-calorie pancake syrup
1/4 cup orange juice
2 teaspoons grated orange zest
1/2 teaspoon salt
1 teaspoon minced fresh parsley

Steps:

  • In a large skillet, cook and stir carrots and parsnips over medium heat in butter for 5 minutes. Combine the pancake syrup, orange juice, orange zest and salt; pour over carrot mixture. Cook over medium-high heat until mixture comes to a boil. Cover and cook for 6-7 minutes or until vegetables are crisp-tender. , Uncover; cook 1-2 minutes longer or until vegetables are tender and syrup mixture thickens and coats vegetables. Sprinkle with parsley.

Nutrition Facts : Calories 144 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 279mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

MAPLE-GLAZED PARSNIPS



Maple-Glazed Parsnips image

Olive oil is often used as a building block for cooking, but in this recipe extra virgin olive oil isn't just a background ingredient. The fruity flavor of olive oil pairs well with earthy parsnips and sweet-tart dried cranberries while also giving a shiny coating.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds parsnips, peeled and sliced 1/2 inch thick on the diagonal
1/3 cup dried cranberries
1 tablespoon pure maple syrup
3 tablespoons extra-virgin olive oil
1 teaspoon coriander seeds, crushed
Kosher salt and freshly ground pepper
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh parsley

Steps:

  • Combine 1/2 cup water, the parsnips, cranberries, maple syrup, 1 tablespoon olive oil, the coriander, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium-high heat; bring to a simmer. Reduce the heat to medium low, cover and cook until tender, 8 to 10 minutes.
  • Uncover and add the remaining 2 tablespoons olive oil, 1 tablespoon water and the lemon juice. Cook, stirring, until glazed, 1 to 2 minutes. Stir in the parsley; season with salt.

MAPLE-GLAZED PARSNIPS AND CARROTS



Maple-Glazed Parsnips And Carrots image

Vegetables can be caramelized on the stove or in the oven. Carrots and parsnips are oven-roasted until tender with bacon, thyme, and maple syrup, marrying sweet elements with savory ones.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

1 1/4 pounds (about 6) parsnips, peeled, halved lengthwise
3/4 pound thin carrots, (about 12), peeled, greens trimmed but not removed
4 slices bacon, each cut into 4 pieces
10 sprigs fresh thyme
1/4 cup pure maple syrup
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 450 degrees, with rack in lower third. Place parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet. Drizzle with syrup; season with salt and pepper. Toss well to combine. Bake until bottoms of vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss vegetables carefully. Return to oven, and bake until all sides are well browned, about 25 minutes more. Discard bacon and thyme. Serve immediately.

MAPLE-GLAZED PARSNIPS ON KALE



Maple-Glazed Parsnips on Kale image

This recipe is special to me because it allows me to use delicious farm-fresh produce in a way my family loves. -Christine Wendland, Browns Mills, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 7

1/4 cup plus 1 tablespoon unsalted butter, divided
2 pounds medium parsnips, cut into 1/2-in. slices
2/3 cup maple syrup
1 medium shallot, thinly sliced
1 pound kale, stems removed, cut into 1-in. strips
1/2 teaspoon salt
1 tablespoon apple cider or juice

Steps:

  • In a large skillet, melt 1/4 cup butter over medium heat. Add parsnips and maple syrup. Cook, uncovered, for 15-20 minutes or until syrup is almost evaporated and parsnips are caramelized, stirring frequently., Meanwhile, in a Dutch oven, melt remaining butter over medium heat. Add shallot; cook for 4-5 minutes or until tender. Add kale; sprinkle with salt. Cook and stir for 3-5 minutes or until slightly wilted. Add cider; reduce heat to low. Cover and steam for 5 minutes. , To serve, spoon kale onto a large plate; top with parsnips.

Nutrition Facts : Calories 329 calories, Fat 11g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 251mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 7g fiber), Protein 5g protein.

GLAZED TURNIPS AND PARSNIPS WITH MAPLE SYRUP



Glazed Turnips and Parsnips with Maple Syrup image

Try sweetening turnips and parsnips with an easy molasses syrup glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 9

1 tablespoon vegetable oil, such as safflower
1 pound parsnips, peeled and cut into 1-inch lengths (halved if thick)
1 pound turnips, peeled and cut into 1-inch wedges
1 cup canned reduced-sodium chicken broth or water
1/2 cup pure maple syrup
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
2 tablespoons unsalted butter
2 sprigs fresh rosemary

Steps:

  • In a large skillet, heat oil over medium-high. Add parsnips and turnips; cook, stirring once, until beginning to brown, 2 minutes.
  • Add broth, pure maple syrup, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until parsnips and turnips are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
  • Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

Nutrition Facts : Calories 206 g, Fat 7 g, Fiber 4 g, Protein 2 g

MAPLE GLAZED PARSNIPS AND CARROTS



Maple Glazed Parsnips and Carrots image

A Martha Stewart Recipe I am trying for the first time and wanted to add the ingredients to my shopping list on this website.

Provided by shimmerchk

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/4 lbs about 6 fresh parsnips, halved lengthwise
3/4 lb about 12 fresh thin carrot
4 slices bacon, cut into 4 pieces each
10 fresh thyme sprigs
1/4 cup pure maple syrup
coarse salt, to taste
freshly cracked pepper, to taste

Steps:

  • Preheat oven to 450 degrees, with rack in lower third. Place parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet.
  • Drizzle with syrup; season with salt and pepper. Toss well to combine.
  • Bake until bottoms of vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss vegetables carefully. Return to oven, and bake until all sides are well browned, about 25 minutes more. Discard bacon and thyme. Serve immediately.

Nutrition Facts : Calories 297.9, Fat 10.9, SaturatedFat 3.5, Cholesterol 15.4, Sodium 263.7, Carbohydrate 47.4, Fiber 9.3, Sugar 22.7, Protein 5.1

STICKY MAPLE-GLAZED PARSNIPS WITH PECANS



Sticky maple-glazed parsnips with pecans image

Spruce up your roots by adding crunchy nuts and caramelise with sweet maple syrup

Provided by Good Food team

Categories     Dinner, Side dish

Time 50m

Number Of Ingredients 4

1kg parsnip , cut into long pointy batons
3 tbsp vegetable or sunflower oil
3 tbsp maple syrup
85g pecan halves, roughly chopped

Steps:

  • Heat oven to 220C/200C fan/gas 7. On a large baking tray, toss the parsnips with the oil and plenty of seasoning. Cook on a low shelf in the oven for 30 mins.
  • Remove from oven, drizzle with maple syrup, scatter over the pecans and toss everything together. Cook for a further 5-10 mins until the parsnips start to caramelise and crisp up at the ends.

Nutrition Facts : Calories 210 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein

MAPLE-GLAZED PARSNIPS ON A BED OF KALE



MAPLE-GLAZED PARSNIPS ON A BED OF KALE image

Categories     Vegetable     Side     Sauté     Thanksgiving     Vegetarian

Yield 4 people

Number Of Ingredients 8

2 pounds parsnips
2 pounds dinosaur kale
¼ c. plus 2 tbsp. unsalted butter
2/3 c. pure maple syrup
1 large shallot, thinly sliced
1 tsp. kosher salt
2 tbsp. apple cider
¼ c. toasted sliced almonds

Steps:

  • Peel parsnips and slice into ½ inch coins; set aside. Remove thick stem ends from kale and cut widthwise into 1 inch ribbons; place in colander and rinse thoroughly. Set aside. In a large saucepan, melt ¼ c. butter. Add parsnips and maple syrup, and cook on medium until syrup is reduced to nearly nothing and parsnips are caramelizing, about 20 minutes. Meanwhile, in a large sauté pan, melt 2 tbsp. butter on medium heat. Add shallot, cooking until softening but not brown. Add sliced kale and sprinkle with salt. Cook until kale is slightly wilted, stirring often, about 5 minutes. Raise heat to high and add cider; cover pan immediately, reduce to low, and steam in cider for 5 minutes. To serve, spoon kale onto a large plate. Mound the glazed parsnips in the center of the kale, and sprinkle with the toasted almonds. Serve hot.

MAPLE-GLAZED PARSNIPS AND SWEET POTATOES



Maple-Glazed Parsnips and Sweet Potatoes image

Make and share this Maple-Glazed Parsnips and Sweet Potatoes recipe from Food.com.

Provided by KLHquilts

Categories     Yam/Sweet Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

1 1/4 lbs parsnips
1 1/4 lbs sweet potatoes
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon Dijon mustard
salt and pepper

Steps:

  • Preheat oven to 450.
  • Prepare parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and thin parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size. (In other words, slice 'em into matchsticks.).
  • Prepare sweet potatoes: Trim ends, then quarter lengthwise and cut diagonally into 1/2" pieces.
  • On a large rimmed baking sheet, toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer.
  • Roast until tender and golden, about 30 minutes. (Toss once or twice while roasting.) When done, transfer to a large bowl.
  • In a small bowl, stir together maple syrup and mustard. Pour over parsnips and sweet potatoes, and stir to coat. Serve immediately.

Nutrition Facts : Calories 211.2, Fat 4.9, SaturatedFat 0.7, Sodium 90.8, Carbohydrate 40.7, Fiber 7.6, Sugar 12.6, Protein 2.7

MAPLE-GLAZED PARSNIPS WITH POPPED MUSTARD SEEDS



Maple-Glazed Parsnips with Popped Mustard Seeds image

Categories     Mustard     Side     Sauté     Steam     Christmas     Thanksgiving     Quick & Easy     Parsnip     Fall     Winter     Maple Syrup     Seed     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

2 pounds parsnips, peeled, quartered lengthwise, cut into 2-inch lengths
4 tablespoons (1/2 stick) butter
1/4 cup mustard seeds
3 tablespoons pure maple syrup
2 tablespoons Dijon mustard

Steps:

  • Steam parsnips over medium heat until tender, about 10 minutes. Transfer to paper towels to drain.
  • Melt 1 tablespoon butter in small skillet over low heat. Add mustard seeds; cover and cook until beginning to pop, about 2 minutes. Remove from heat. Let stand until popping stops, about 8 minutes.
  • Melt remaining 3 tablespoons butter in large nonstick skillet over medium heat. Stir in maple syrup and Dijon mustard. Add parsnips; toss to coat. Sauté until parsnips are glazed, about 8 minutes. Add mustard seeds and toss to coat. Season to taste with salt and pepper. Transfer to platter and serve.

MAPLE-GLAZED PARSNIPS AND CARROTS



MAPLE-GLAZED PARSNIPS AND CARROTS image

Categories     Vegetable     Side     Bake

Yield 4-6 servings

Number Of Ingredients 6

1 1/4 pounds (about 6) parsnips, peeled, halved lengthwise
3/4 pound thin carrots, (about 12), peeled, greens trimmed but not removed
4 slices bacon, each cut into 4 pieces
10 sprigs fresh thyme
1/4 cup pure maple syrup
Coarse salt and freshly ground pepper

Steps:

  • 1. Preheat oven to 450 degrees, with rack in lower third. Place parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet. 2. Drizzle with syrup; season with salt and pepper. Toss well to combine. 3. Bake until bottoms of vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss vegetables carefully. 4. Return to oven, and bake until all sides are well browned, about 25 minutes more. Discard bacon and thyme. Serve immediately.

GLAZED TURNIPS AND PARSNIPS WITH MAPLE SYRUP RECIPE - (4.3/5)



Glazed Turnips and Parsnips with Maple Syrup Recipe - (4.3/5) image

Provided by á-174535

Number Of Ingredients 9

1 tablespoon vegetable oil, such as safflower
1 pound parsnips, peeled and cut into 1-inch lengths (halved if thick)
1 pound turnips, peeled and cut into 1-inch wedges
1 cup canned reduced-sodium chicken broth or water
1/2 cup pure maple syrup
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
2 tablespoons unsalted butter
2 sprigs fresh rosemary

Steps:

  • In a large skillet, heat oil over medium-high. Add parsnips and turnips; cook, stirring once, until beginning to brown, 2 minutes. Add broth, pure maple syrup, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until parsnips and turnips are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining). Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

MAPLE-GLAZED SQUASH AND PARSNIPS



Maple-Glazed Squash and Parsnips image

I can remember my mom making this family-favorite dish for special occasions. But because it requires so few ingredients and comes together quickly, you'll likely make it for everyday dinners, too.-Nella Parker, Hersey, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 10 servings.

Number Of Ingredients 5

2 medium acorn squash
1-1/2 pounds medium parsnips, peeled, quartered and cut into 3-inch pieces
1-1/4 cups maple syrup
2 tablespoons butter, melted
1 tablespoon minced fresh parsley

Steps:

  • Wash squash. Cut in half lengthwise; discard seeds and membranes. Cut squash halves widthwise into 1/2-in. slices; discard ends. Place in a large skillet with parsnips; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until crisp-tender. Drain. , In a small bowl, combine maple syrup and butter; pour over squash and parsnips. Cook for 12-15 minutes or until tender, basting occasionally. Using a slotted spoon, remove squash and arrange in a circle on a serving plate. Spoon parsnips into center; drizzle with cooking juices. Sprinkle with parsley.

Nutrition Facts : Calories 215 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 30mg sodium, Carbohydrate 49g carbohydrate (29g sugars, Fiber 4g fiber), Protein 2g protein.

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