Marmite & Maple Roasted Parsnips Recipe

Introduction

Marmite & maple roasted parsnips offer a unique blend of savory and sweet flavors that transform a simple root vegetable into a standout side dish. This recipe combines the umami richness of Marmite with the natural sweetness of maple syrup, creating a perfect balance that’s sure to impress.

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 (for seasoning)
• 1 tbsp water

Instructions

1. Step 1: Preheat your oven to 200°C (180°C fan) or gas mark 6. Bring a large pan of salted water to a boil and cook the parsnips for 4 minutes until they are slightly softened. Drain and allow them to steam dry.
2. Step 2: Place the butter in a large roasting tin and put it in the oven for 3 minutes until melted. Add the parsnips to the tin, season with a pinch of salt, toss to coat in the melted butter, and roast for 30 minutes.
3. Step 3: While the parsnips roast, mix the Marmite, maple syrup, thyme leaves, cayenne pepper, and 1 tablespoon of water in a small bowl.
4. 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

• If you prefer a milder heat, reduce the cayenne pepper or omit it entirely.
• For extra flavor, sprinkle some freshly chopped parsley or rosemary before serving.
• You can substitute Marmite with Vegemite or a soy sauce-based glaze for a different twist.
• To make this dish vegan, swap butter for a plant-based alternative.

Storage

Store leftover roasted parsnips in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 180°C until warmed through to maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the parsnips ahead of time?

Yes, you can parboil and dry the parsnips ahead of time, then roast and glaze them just before serving for maximum freshness and flavor.

What if I don’t have Marmite?

You can substitute it with Vegemite, soy sauce, or miso paste for a similar umami depth, adjusting the quantity to taste.

Marmite & Maple Roasted Parsnips Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

This Marmite & maple roasted parsnips recipe combines the earthy sweetness of parsnips with the rich umami flavor of Marmite and the natural sweetness of maple syrup. Infused with thyme and a hint of cayenne, these roasted parsnips make a deliciously unique side dish, perfectly caramelized and tender, ideal for adding depth to any meal.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 700g parsnips, halved lengthways

Roasting & Flavoring

• 40g salted butter
• 1 tbsp Marmite
• 3 tbsp maple syrup
• ½ tsp thyme leaves
• Pinch of cayenne pepper
• Pinch of salt (to season)
• 1 tbsp water

Instructions

1. Preheat and par-cook parsnips: Heat your oven to 200°C (180°C fan) or gas mark 6. Place the halved parsnips into a large pan of boiling salted water and cook for 4 minutes until they are slightly softened. Drain them well and allow them to steam-dry to remove excess moisture.
2. Melt butter and roast parsnips: Spoon the salted butter into a large roasting tin and place it in the oven for 3 minutes to melt. Once melted, tip in the parsnips, season with a pinch of salt, toss to coat evenly with the butter, and roast for 30 minutes to develop a base caramelization.
3. Prepare Marmite-maple glaze: While the parsnips roast, mix together the Marmite, maple syrup, thyme leaves, cayenne pepper, and 1 tablespoon of water in a small bowl until smooth and combined.
4. Glaze and finish roasting: Remove the roasting tin from the oven, pour the Marmite-maple mixture evenly over the parsnips, and return to the oven. Roast for an additional 20 minutes, basting the parsnips every 5-10 minutes with the glaze until they are tender inside and deeply golden on the outside.

Notes

• Steaming the parsnips dry after boiling helps the butter adhere better for crispier roasting.
• Basting frequently with the Marmite-maple glaze ensures a sticky, glossy finish and rich flavor.
• Adjust cayenne pepper according to heat preference or omit for milder flavor.
• Ensure using salted butter or adjust additional salt accordingly to balance flavors.

Keywords: Marmite roasted parsnips, maple syrup parsnips, roasted parsnips recipe, British side dishes, vegetarian parsnip recipes