These Miso Maple Glazed Parsnips are roasted to perfection, sweet and salty, and pack a tiny bit of heat! They are an absolutely delicious and stunning side dish that are easy to make but extremely impressive!
how to make miso maple glazed parsnips
These parsnips sound and look fancy, but they’re actually really easy to make!
- Toss the parsnips in oil and roast them at 425 degrees F until they are tender and browned.
- Mix together the sauce ingredients.
- Remove the parsnips from the oven and toss them in the sauce.
- Bake the parsnips for an additional 5 minutes, then serve!
I like serving these with some fresh Italian parsley. I recommend serving them warm, but honestly, I’ve snaked on these after they’ve cooled and they were still very tasty!
These parsnips are…
- Sweet
- Savoury
- Lightly spicy
- + easy to make!
The umami offered by the miso mixed with the sweetness of the maple syrup is so delicious. I love the addition of the red pepper flakes that add a tiny bit of heat. If you don’t want the added heat, feel free to skip the red pepper flakes!
What miso should you use?
I normally have two kinds of miso in the fridge – shiro (white) and aka (red).
- Shiro Miso, also referred to as white miso, is a milder miso and less salty.
- Aka Miso, also referred to as red miso, is a stronger and saltier miso.
I’ve used and love both here! But, if you’re new to using miso, you might want to try Shiro Miso first.
A lot of miso is gluten-free. However, there are some varieties – like Mugi Miso that uses Barley – that are not gluten-free. Always read the label before you purchase miso, just in case!
Looking for more vegan + gluten-free recipes?
These Miso Maple Glazed Parsnips are so easy to make. They are sweet, salty, and have just the right amount of heat! Vegan + Gluten-Free!
- 3-4 medium-large parsnips, about 550-600 grams
- 1 tbsp netural oil, like canola
- 2 tbsp maple syrup
- 2 tbsp miso*
- 1/4 tsp each of salt and ground pepper
- 1 tsp red pepper flakes (optional)
- fresh italian parsley, for garnish
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Preheat your oven to 425 degrees F and line a baking sheet with parchment.
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Cut the parsnips into pieces that are 3 1/2 inches long and about 1 inch thick.
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Place the parsnips on the baking sheet and drizzle with the oil, tossing the parsnips around to make sure they are evenly coated in oil.
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Arrange the parsnips so that they are not overlapping and not ovecrowding the baking sheet.
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Bake the parsnips for approximately 25 minutes (until fork tender), flipping halfway through the baking time.
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While the parsnips are in the oven, prepare the sauce. In a small bowl, mix together the miso, maple, salt, pepper, and red pepper flakes (if using). Set aside.
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When the parsnips have baked for 25 minutes, remove them from the oven. Transfer them to a large mixing bowl and add the miso maple sauce. Toss to coat.
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Transfer the parsnips back onto the baking sheet. Bake for an additional 5 minutes.
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Garnish with fresh, flat leaf parship and enjoy!
*See the text above for a breakdown of different miso options.
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