Maple-Roasted Parsnips with Blue Cheese Crumble & Candied Pecans
Maple-Roasted Parsnips with Blue Cheese Crumble and Candied Pecans is the kind of side dish that instantly upgrades any table. Parsnips have a naturally sweet, slightly nutty flavor that deepens beautifully when roasted. As they caramelize in the oven, their edges turn golden and slightly crisp while the inside stays tender. A drizzle of maple syrup enhances their sweetness without overpowering it.
The bold creaminess of blue cheese adds contrast, while candied pecans bring a buttery crunch that makes every bite more interesting. This dish is perfect for holiday meals, dinner parties, or even a cozy weekend roast. It delivers balance, texture, and visual appeal while still being simple to prepare.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Serves: 4–6
Ingredients
For the Roasted Parsnips
800 g (1 ¾ lb) parsnips, peeled and cut into thick sticks
2 tbsp olive oil
2 tbsp pure maple syrup
½ tsp salt
½ tsp black pepper
½ tsp fresh thyme leaves (or ¼ tsp dried thyme)
For the Candied Pecans
½ cup (60 g) pecan halves
1 tbsp butter
1 tbsp brown sugar
Pinch of salt
For Topping
80 g (¾ cup) blue cheese, crumbled
1–2 tbsp chopped fresh parsley or thyme (optional)
Optional: 2 tbsp dried cranberries for extra sweetness
Instructions
Preheat your oven to 400°F (200°C). Line a large baking tray with parchment paper.
Peel parsnips and cut them into evenly sized sticks for uniform roasting.
In a large bowl, toss parsnips with olive oil, maple syrup, salt, pepper, and thyme until evenly coated.
Spread the parsnips in a single layer on the baking tray, making sure they are not overcrowded.
Roast for 30–35 minutes, turning halfway through, until golden brown and fork-tender.
While parsnips roast, melt butter in a small skillet over medium heat.
Add pecans, brown sugar, and a pinch of salt. Stir continuously for 2–3 minutes until sugar melts and coats the pecans.
Transfer pecans to parchment paper and let cool completely to crisp.
Once parsnips are done, transfer them to a serving dish while still warm.
Sprinkle blue cheese and candied pecans over the top. Garnish with herbs and optional cranberries. Serve immediately.
Tips
Cut parsnips thick enough to avoid drying out during roasting.
Do not overcrowd the pan or they will steam instead of caramelize.
Turn parsnips halfway through roasting for even browning.
Use pure maple syrup for best flavor depth.
Allow pecans to cool fully so they harden properly.
Add blue cheese just before serving so it softens but does not fully melt.
Taste and adjust seasoning after roasting.
If parsnips are large and woody in the center, remove the core before cutting.
Roast on the middle rack for even heat distribution.
Serve immediately for the best balance of textures.
Variations
Replace blue cheese with goat cheese for a milder option.
Use walnuts instead of pecans.
Add roasted carrots for a mixed vegetable version.
Drizzle balsamic glaze before serving.
Add crispy bacon bits for extra savory flavor.
Use honey instead of maple syrup.
Sprinkle pomegranate seeds for color and freshness.
Add a pinch of chili flakes for gentle heat.
Toss parsnips with smoked paprika before roasting.
Add caramelized red onions for deeper sweetness.
Q&A
1. Can I prepare this in advance?
Yes, roast the parsnips and prepare pecans ahead. Assemble just before serving.
2. Can I make this vegan?
Use plant-based butter and a dairy-free blue cheese alternative.
3. Why are my parsnips not browning?
They may be overcrowded or the oven temperature is too low.
4. Can I skip candied pecans?
Yes, but they add important crunch and sweetness.
5. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.
6. How do I reheat?
Warm in the oven at 350°F for 8–10 minutes.
7. Can I use pre-cut parsnips?
Yes, as long as they are evenly sized.
8. What does parsnip taste like?
It has a mild sweetness similar to carrots with a slightly nutty flavor.
9. Can I reduce the sweetness?
Yes, use 1 tablespoon maple syrup instead of 2.
10. What pairs well with this dish?
Roast chicken, grilled beef, baked salmon, or vegetarian mains.
Nutrition
(Approximate per serving, based on 5 servings)
Calories: 285
Carbohydrates: 31 g
Protein: 6 g
Fat: 16 g
Saturated Fat: 5 g
Fiber: 6 g
Sugar: 13 g
Conclusion
Maple-Roasted Parsnips with Blue Cheese Crumble and Candied Pecans is a dish that proves vegetables can be the highlight of the table. The natural sweetness of roasted parsnips, the creamy sharpness of blue cheese, and the crunchy sweetness of pecans create a balanced and memorable combination. It’s easy enough for a weeknight meal but elegant enough for special occasions. With minimal effort and maximum flavor, this recipe is one you’ll want to make again and again.