Healthy & delicious recipes from A.Vogel

Maple & Mustard Parsnips

  • Time:  min
  • Easy
  • 4
  • Time: 30-40 min
  • Easy
  • 4

Parsnips roasting in the oven is such a festive smell to me, after I made these my kitchen smelled like the holidays had exploded in it, which is never a bad thing. This would be a perfect side dish for any festive feast.


Maple & Mustard Roasted Parsnips

  • 500g of parsnips, peeled, topped and tailed
  • 1 tbsp of dijon mustard
  • 1 tbsp of maple syrup
  • 1 tbsp of dairy-free margarine
  • Salt and black pepper to taste

Maple & Mustard Parsnips

1. Preheat the oven to 200ºC/180ºC fan assisted/400ºF.

2. Melt the non-dairy margarine in a small bowl (I just microwaved it for 5 seconds) then stir through the mustard and maple syrup. Mix until well combined.

3. Chop each parsnip in half, or quarters if they’re large. Pour over the maple syrup and mustard mixture. Finally, sprinkle over some salt and black pepper to taste.

4. Cook for 30 – 40 minutes, or until golden brown in colour.

I hope you give these delicious maple & mustard roasted parsnips a try! And if you do, be sure to tag the picture #AVogelRecipes on Instagram so we can see :)

This recipe is full of goodness

  • Rich in vitamins B9 and C
  • An excellent source of dietary fibre
  • Contains high levels of minerals, such as potassium, magnesium and iron

The high fibre content of parsnips is excellent of improving and supporting the health of your digestive system.

Additionally, the impressive range of vitamins and minerals in parsnips helps to keep your immune system fighting fit throughout the winter.

About Bethany

Bethany is a vegan food blogger from Kent. She is passionate about creating simple plant-based recipes, suitable for vegans. She updates her blog Bethany’s Vegan Kitchen every week with new tasty and easy-to-make recipes.

You can follow her on Instagram or Facebook.

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