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Roasted parsnips with maple walnut glaze

by Cathy Monrad

Maple sugaring is in full swing. While this sweetener is typically thought of as a “pancake enhancer,” there is a growing trend toward using maple as a honey and sugar alternative. Maple syrup boasts fewer calories than honey and a higher concentration of antioxidants and nutrients like manganese, zinc, magnesium, riboflavin, potassium, and calcium than the four other most common sweeteners.

There are many websites that have instructions and infographics on how to substitute maple syrup as a recipe sweetener, including

A huge shout out to my pal Greg Chambers, who supplied his homemade maple syrup for the recipe. 


2-3 pounds parsnips
3 tablespoons olive oil
1/3 cup walnuts, roughly chopped
2 tablespoons butter
2 tablespoons maple syrup
1/2 teaspoon cinnamon


1. Preheat oven to 425˚F
2. Peel and quarter parsnips lengthways.
3. Toss parnips in olive oil and spread onto baking sheet in one layer. Season with salt and pepper. Bake for 20 minutes, or until fork tender.
4. While parsnips are in the oven, dry roast the walnuts. Heat a frying pan over medium-high heat. Add walnuts to the hot, dry pan. Frequently stir until the walnuts start to brown and they smell toasted about 4-5 minutes. Place on a plate to cool. 
5. Prepare the glaze. Melt butter in a small saucepan over low heat. Add maple syrup and gently simmer until glaze is thickened slightly. Remove from heat. 
6. Remove parsnips from oven. Add toasted walnuts and pour glaze over both. Gently toss to coat.
7. Transfer glazed parsnips and walnuts to serving dish. Sprinkle cinnamon on top and serve.

Cathy Monrad is the graphic designer and garden crafter for Upstate Gardeners’ Journal. When she is not in the garden or at her desk, you will find her in the kitchen.

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