Maple Roasted Cardamom Parsnips

Maple roasted cardamom parsnips are super easy to make and full of fall flavor. Parboiling then roasting gives the parsnips a crispy exterior and a fluffy interior. Coat them with sweet maple syrup mixed with warm cozy cardamom and you have a delicious fall side dish!

Serve them with my Chicken with Juniper Berry Cream Sauce, Danish Breaded Pork Patties (Karbonader), or Swedish Meatloaf with Caramelized Cabbage (Kålpudding)!

Why You’ll Love This Recipe

• Parboiling the parsnips before baking makes them soft and fluffy inside.
• The combination of maple syrup and cardamom is warm and comforting and perfect for fall and winter meals!
• This recipe is super simple to make. It’s perfect for busy weeknights or when you need a quick side dish to accompany your main course.
• They make an excellent and versatile side dish that goes well with a wide range of main courses, like roasted chicken, grilled steak, or a vegetarian dish.

What are Parsnips?

Picture a parsnip as the versatile cousin of the pale carrot. Its flesh is tender, like a potato but with a hint of fibrous texture. In terms of flavor, it’s like a blend of carrots and potatoes but with its own sweet and earthy twist. Smaller parsnips tend to be sweeter and more tender, often allowing you to skip the peeling step. On the other hand, larger ones can be a bit tougher and have a more earthy flavor, so it’s a good idea to remove the fibrous inner core and maybe peel them, like you would with a carrot. You can slice, dice, or even mash them, making them a super versatile ingredient!

How to Pick the Best Parsnips

• Choose parsnips that are firm, smooth, and straight in shape.
• Look for a creamy beige color with no blemishes or soft spots.
• Opt for smaller to medium-sized parsnips for a sweeter and less woody taste.

Why Parboil Parsnips

Parboiling parsnips before roasting serves several purposes:

1. Even Cooking: Parboiling partially cooks the parsnips, ensuring that they roast evenly and are fully tender inside without becoming too soft on the outside.
2. Reduces Roasting Time: Parboiling cuts down the roasting time, which can be especially helpful when you want to get your roasted parsnips on the table more quickly.
3. Crispier Texture: Parboiling can help get a crispy exterior while maintaining a creamy interior in the roasted parsnips.

Ingredients

• Parsnips: Parsnips look like pale carrots. They have a mildly sweet and nutty flavor that’s like a cross between carrots and potatoes. Smaller parsnips tend to be sweeter than larger parsnips which have more of a spicy, earthy taste. If you do have larger parsnips, I suggest peeling them and removing their tough inner core.
• Cardamom: It brings a warm spicey flavor to the dish and pairs perfectly with maple syrup.
• Maple syrup: Draws out the natural sweetness in carrots and also adds a subtle caramel and vanilla flavor. Make sure to use 100% maple syrup and not the artificially flavored pancake syrup!

See recipe card below for full ingredient measurements.

Variations

• Maple Mustard Glaze: Instead of using only maple syrup, mix it with some Dijon mustard to add some tanginess.
• Citrus Zest and Herbs: Before roasting, toss the parsnips with grated citrus zest (lemon or orange) for a bright, citrusy flavor.
• Spiced Variations: Experiment with different spices like cinnamon, cayenne pepper or smoked paprika.
• Nutty Crunch: Sprinkle some chopped nuts, like pecans or almonds, over the parsnips before roasting. The nuts will toast and add a nice crunch.
• Cheesy Parmesan Finish: After roasting, top the parsnips with Parmesan cheese while they’re still hot. The cheese will melt and create a savory, umami-rich layer.
• Add Root Vegetables: Expand the vegetable mix by including other root vegetables like carrots, sweet potatoes, or beets. This not only adds color but also a variety of flavors and textures.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Step by Step Instructions

• Preheat oven to 400°F.
• Line a baking sheet with parchment paper or a silicone baking mat.
• Peel the parsnips and cut them into 2″ long pieces. The thicker end of the parsnips can be cut in half or quartered lengthwise.
• Place the parsnips in a medium-sized pot. Fill it with water so the water line is about 1 inch above the parsnips, and season with about 1/2 tsp salt.
• Boil for about 4-5 minutes (parboil) until slightly tender but not fully cooked. You should be able to insert a fork with some resistance.
• Drain potatoes and immediately return to the hot pot. Return to the hot burner and turn the heat down to low.
• Using two oven mitts or potholders, grab the handles of the pot and shake it on the burner for about 1 minute to dry up any residual moisture in the pot.

• While the parsnips are parboiling, prepare the roasting mixture. In a large bowl, mix the olive oil, maple syrup, ground cardamom, salt, and pepper.
• Add the parsnips to the bowl and toss to coat making sure they’re evenly coated.

• Transfer the parsnips to a baking sheet or roasting pan in a single layer, ensuring they’re not overcrowded. This allows them to caramelize properly.
• Roast in the preheated oven for 25-30 minutes or until they turn golden brown and caramelized. You may want to turn them over once during roasting to ensure even browning.

Expert Tips

• Choose the Right Parsnips: Look for firm, smooth parsnips without any blemishes or soft spots. Smaller parsnips tend to be sweeter and more tender.
• Uniform Sizing: Try to cut the parsnips into uniform-sized pieces which will help them cook more evenly. You can cut them into any size or shape you like, just make sure they’re all about the same size. And keep in mind that the larger cut parsnips (or any vegetable) will take longer to cook.
• Space Them Out: Spread the parsnip pieces in a single layer on the baking sheet with some space between them. Crowding the pan can lead to uneven cooking and steaming instead of roasting.
• Evenly Coat with Oil and Seasonings: Use a large mixing bowl to toss the parsnips thoroughly with olive oil, cardamom, salt, and pepper. This ensures that every piece is evenly coated with the maple cardamom mixture.
• Check for Doneness: Keep an eye on the parsnips while roasting. They should be tender on the inside and have a golden-brown, caramelized exterior. Cooking times may vary based on the size and thickness of your parsnip pieces.

Storage

Refrigerate: Store roasted parsnips in an airtight container in the refrigerator for up to 3 days.

Freeze: Transfer the parsnip pieces into a freezer-safe, airtight container or freezer bag and freeze for up to 3 months.

Reheat: Spread the frozen parsnips on a baking sheet in a single layer. Bake at 350°F for about 10-15 minutes or until they are heated through and regain their crispiness.

More Sides Dish Recipes You’ll Love

• Baked Miso Mushroom Farro Casserole
• Cauliflower with Creamy Egg Butter Sauce
• Swedish Beetroot Salad (Rödbetssallad)
• Jansson’s Temptation (Swedish Potato Casserole)

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