I never had parsnips growing up as a child. They simply were never offered to me.
As an adult, I LOVE them! Especially when they are coated with a combination of pure maple syrup and spicy sriracha, and then roasted to crunchy, creamy perfection.
Oddly, I don’t seem to find parsnips at my local farm market. And occasionally I will find them at the grocery store. But my local Asian market had them in abundance!
They look like pale carrots, with the texture of a potato and just a light, natural sweetness. And the sauce couldn’t be simpler. A little maple syrup whisked with a little sriracha. Chopped chives lend a little freshness, color and flavor.
These are just too easy not to enjoy with your average weeknight dinner.
A little heat. A little sweet. Crunchy and chewy on the outside. Soft and creamy on the inside.
If you’ve never had them before, then give parsnips a try. This sweet and spicy recipe will have you hooked!
- 2 pounds of parsnips, peeled and cut into chunks or strips
- 3 Tablespoons of olive oil
- 4 Tablespoons of pure maple syrup
- 2 teaspoons of sriracha
- ¼ teaspoon of kosher salt
- a few grinds of freshly cracked black pepper
- chopped fresh chives for garnish
- Preheat the oven to 425 degrees F.
- Place the parsnips on a parchment lined baking sheet and drizzle with oil.
- Sprinkle with salt & pepper and toss to combine.
- In a small bowl, combine the maple syrup and sriracha sauce.
- Brush the sauce over the parsnips, coating all sides.
- Roast for about 20-25 minutes.
- Gently toss and continue to roast for an additional 20-25 minutes.
- Serve with fresh chopped chives.
If you ate today, thank a farmer!