Marmite & Maple Roasted Parsnips Recipe

Introduction

Marmite and maple roasted parsnips offer a deliciously rich and sweet-savory twist on a classic side dish. With a perfect balance of umami, warmth, and sweetness, these roasted parsnips are sure to elevate any meal.

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

1. Step 1: Preheat your oven to 200°C (180°C fan)/gas mark 6. Bring a large pan of salted water to a boil, then cook the halved parsnips for 4 minutes until 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 about 3 minutes until melted. Add the parsnips to the tin, season with a pinch of salt, and toss to coat them evenly in the melted butter. Roast for 30 minutes.
3. Step 3: While the parsnips roast, combine the Marmite, maple syrup, thyme leaves, cayenne pepper, and 1 tablespoon of water in a small bowl. Stir until well mixed.
4. Step 4: Remove the roasting tin from the oven and pour the Marmite and maple mixture over the parsnips. Return the tin to the oven and roast for a further 20 minutes, basting the parsnips every 5 to 10 minutes, until they are tender and deeply golden.

Tips & Variations

• For extra crispiness, turn the parsnips halfway through the final roasting stage.
• Substitute thyme with rosemary or sage for a different herbal note.
• If you prefer less heat, reduce or omit the cayenne pepper.

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 (160°C fan) until warmed through to maintain their texture. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen parsnips for this recipe?

Fresh parsnips work best for roasting as freezing can affect their texture. However, if using frozen parsnips, thaw and pat them dry before roasting to avoid excess moisture.

Is Marmite necessary, and what can I substitute it with?

Marmite adds a distinctive umami flavor, but you can substitute it with soy sauce or miso paste for a similar savory depth if needed.