Marmite & Maple Roasted Parsnips Recipe
Introduction
Marmite & maple roasted parsnips bring a wonderful balance of savory umami and sweet warmth to your plate. This simple yet flavorful side dish elevates everyday parsnips into something special with just a few ingredients. Perfect for cozy dinners or festive gatherings.
Ingredients
- 700g parsnips, halved lengthways
- 40g salted butter
- 1 tbsp Marmite
- 3 tbsp maple syrup
- ½ tsp thyme leaves
- Pinch of cayenne pepper
- Pinch of salt
- 1 tbsp water
Instructions
- Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Place the parsnips in a large pan of boiling salted water and cook for 4 minutes until slightly softened. Drain well and leave to steam-dry.
- Step 2: Spoon the butter into a large roasting tin and place it in the oven for 3 minutes to melt. Add the parsnips, season with a pinch of salt, and toss to coat in the melted butter. Roast for 30 minutes.
- Step 3: Meanwhile, combine the Marmite, maple syrup, thyme leaves, cayenne pepper, and 1 tablespoon of water in a small bowl. Stir until well mixed.
- Step 4: Remove the roasting tin from the oven and pour the Marmite and maple mixture over the parsnips. Return to the oven and roast for another 20 minutes, basting the parsnips every 5 to 10 minutes, until they are tender and deeply golden.
Tips & Variations
- For a sweeter variation, add a splash of orange juice along with the maple syrup.
- Try using fresh rosemary instead of thyme for a different herbal note.
- If you prefer less heat, reduce or omit the cayenne pepper.
- To make this dish vegan, substitute the butter with a plant-based alternative.
Storage
Store leftover roasted parsnips in an airtight container in the refrigerator for up to 3 days. Reheat them in a hot oven or under a grill to keep their crispy edges. Avoid microwaving as it may make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the parsnips ahead of time?
Yes, parboil and dry the parsnips ahead, then keep them covered in the fridge. Roast them fresh when ready to serve for best texture and flavor.
Is Marmite essential in this recipe?
Marmite adds a distinctive umami flavor that balances the sweetness of maple syrup. If you don’t have Marmite, you can substitute with a small amount of soy sauce, though the taste will differ slightly.
PrintMarmite & Maple Roasted Parsnips Recipe
Deliciously sweet and savory Marmite & maple roasted parsnips with a hint of thyme and a touch of cayenne pepper, perfectly roasted to a golden tender finish. This easy side dish combines the umami richness of Marmite with the natural sweetness of maple syrup for a unique flavor experience.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Ingredients
Parsnips
- 700g parsnips, halved lengthways
Roasting and Flavoring
- 40g salted butter
- 1 tbsp Marmite
- 3 tbsp maple syrup
- ½ tsp thyme leaves
- Pinch of cayenne pepper
- Pinch of salt (to taste)
Instructions
- Preheat and parboil: Heat the oven to 200°C (180°C fan)/gas mark 6. Cook the halved parsnips in a large pan of boiling salted water for 4 minutes until they are slightly softened. Drain the parsnips and leave them to steam-dry to remove excess moisture.
- Melt butter and start roasting: Spoon the salted butter into a large roasting tin and place it in the preheated oven for 3 minutes to melt. Carefully add the drained parsnips to the roasting tin, season with a pinch of salt, and toss to coat them evenly in the melted butter. Roast the parsnips for 30 minutes.
- Prepare Marmite and maple glaze: While the parsnips are roasting, combine the Marmite, maple syrup, thyme leaves, cayenne pepper, and 1 tablespoon of water in a small bowl. Mix well to create a smooth glaze.
- Glaze and finish roasting: Remove the roasting tin from the oven and pour the Marmite and maple mixture over the parsnips. Return the tin to the oven and continue roasting for an additional 20 minutes, basting the parsnips with the glaze every 5-10 minutes until they are tender and deeply golden.
Notes
- Parboiling helps soften parsnips so they cook evenly and become tender inside while roasting.
- Basting enhances flavor and helps achieve a beautiful glaze on the parsnips.
- Adjust the cayenne pepper amount according to your heat preference.
- This dish pairs wonderfully with roasted meats or as part of a vegetarian feast.
- For a vegan version, substitute salted butter with vegan margarine or olive oil and ensure Marmite is vegan-friendly.
Keywords: Marmite roasted parsnips, maple syrup parsnips, roasted root vegetables, British side dish, savory maple roast
