
Marmite & maple roasted parsnips
- Sophie Wyburd
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Serves 6-8 as a side
Easy
Prep: 10 mins
Cook: 55 mins
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Elevate parsnips with umami Marmite to offset the earthy sweetness and maple syrup to ensure a sticky glaze. This makes a perfect festive side dish
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
700g parsnips
halved lengthways
-
40g salted butter
-
1 tbsp Marmite
-
3 tbsp maple syrup
-
½ tsp thyme leaves
-
pinch of cayenne pepper
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Nutrition: Per serving (8)
- kcal122
- fat4g
- saturates3g
- carbs16g
- sugars8g
- fibre3g
- protein3g
- salt0.48g
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Method
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step 1
Heat the oven to 200C/180C fan/gas 6. Cook the parsnips in a large pan of boiling salted water for 4 mins until softened slightly. Drain and leave to steam-dry.
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step 2
Spoon the butter into a large roasting tin and put in the oven for 3 mins to melt. Tip in the parsnips, season with a pinch of salt, toss to coat and roast for 30 mins. Meanwhile combine the Marmite, maple syrup, thyme leaves and cayenne pepper in a small bowl with 1 tbsp water.
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step 3
Remove the tin from the oven and pour over the Marmite and maple mixture. Roast for 20 mins, basting the parsnips every 5-10 mins until tender and deeply golden.
Recipe from Good Food magazine, Christmas 2025
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