Roasted Parsnips with Maple

Michael Eisenwasser

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Maple-glazed parsnips roasted with garlic-infused oil and woody herbs.

Prep 10 min

Cook 35 min

Serves 8

Gluten-freeDairy-freeVegan

Ingredients

• 1 lb 5 oz (600 g) parsnips, peeled and trimmed
• 3 tablespoons garlic-infused olive oil
• 2 tablespoons pure maple syrup (no honey)
• 1 teaspoon fine salt
• Freshly ground black pepper
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, finely chopped
• Up to 240 g walnuts (30 g per serving), roughly chopped, optional

Instructions

Prep

1. Heat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment.
2. Peel the parsnips. Cut into 2-inch batons about 1/2 inch thick. If the core is woody on older, thicker parsnips, halve each piece lengthwise and cut out the tough inner core. Aim for even thickness so the pieces cook at the same rate.

Roast

1. Toss the parsnips on the sheet pan with the garlic-infused oil, salt, pepper, thyme, and rosemary until evenly coated.
2. Spread in a single layer with space between pieces. Crowding steams them instead of roasting.
3. Roast for 25 minutes, tossing once at the halfway mark.
4. Drizzle the maple syrup over the parsnips and toss to coat. Return to the oven for 8 to 10 minutes, until the edges are deeply browned and a paring knife slides in easily.

Finish

1. If using walnuts, scatter the chopped walnuts over the parsnips in the last 3 minutes of roasting so they warm and toast lightly without burning.
2. Transfer to a serving dish and add a final grind of black pepper.

Tips & Substitutions

• Stick to the 75 g serving size. Monash lists parsnips as low-FODMAP at 75 g per serve, and larger servings can be higher-FODMAP. This recipe is sized for that serving: 600 g across 8 servings lands right at 75 g each. If you're keeping it low-FODMAP, don't serve bigger portions. If sorbitol bothers you, start with a smaller portion.
• Swap woody herbs freely. Sage or oregano work in place of the thyme and rosemary. Use about 1 teaspoon chopped fresh total. Add them before roasting so they crisp and release their oil.
• For a savory version, leave out the maple. The dish works without it; increase the salt by a pinch and add a squeeze of lemon at the end. Maple syrup is low-FODMAP at 2 tablespoons per serve, so the 2 tablespoons spread across 8 servings is well under the limit.
• Walnuts are optional. Monash lists walnuts as low-FODMAP at 30 g per serve, which is what this recipe targets. Even when low-FODMAP, nuts can bother some people with IBS because of the fat and fiber load, so start with a smaller sprinkle if you're unsure. Leave them off for a nut-free version or if you're serving anyone with a tree-nut allergy.
• Don't substitute honey or agave. Honey is high-FODMAP at common serving sizes because of excess fructose, and agave is high-FODMAP (fructose) at 1 teaspoon. Maple syrup is the clean swap.
• Don't use regular olive oil plus garlic powder. Garlic powder is concentrated fructans and high-FODMAP at any serve. Use garlic-infused oil instead.

Why This Works

Parsnips are low-FODMAP at 75 g per serve. Sorbitol is the main FODMAP here, and bigger portions can be higher-FODMAP. At 75 g (about two-thirds of a medium parsnip), the serve stays in the green range. Going larger pushes into moderate or high territory, so portioning matters more here than with carrots or zucchini.

Maple syrup works well here. Pure maple syrup tests as low-FODMAP at 2 tablespoons per serve. Honey (high fructose) and agave (high fructose) are both out. Maple also browns beautifully on roasted root vegetables because it's mostly sucrose, which caramelizes under high heat.

Garlic-infused oil adds depth without the fructans. Fructans aren't oil-soluble, so they stay with the solids when you strain the oil. That's what keeps the oil low-FODMAP. See the full method in the garlic-infused olive oil recipe.

Two-stage roasting prevents burnt sugar. Maple syrup added at the start will scorch before the parsnips cook through. Roasting plain first and glazing in the last 10 minutes gives the parsnips time to soften and caramelize their natural sugars, then the maple layers on top without burning.

Woody herbs hold up to high heat. Thyme and rosemary keep their aroma through a long roast. Tender herbs like parsley or dill would scorch, which is why those are best added after roasting.

Storage

Refrigerate in a sealed container for up to 4 days at 40°F (4°C) or below. Reheat in a 400°F oven or a hot skillet for a few minutes to recover the crisp edges; the microwave softens them but works in a pinch. Roasted parsnips don't freeze well. The texture turns mealy, so plan to eat them within a few days.

Not sure about an ingredient? FODMAP Tracker includes a database of 1,000+ foods with FODMAP ratings to help you cook with confidence.