Roasted Parsnips with Maple and Harissa
Roasted parsnips are a classic fall side dish, but this recipe takes them to the next level with the addition of maple syrup and harissa paste. The maple syrup adds a touch of sweetness, while the harissa paste adds a bit of heat and spice. The result is a dish that is both flavorful and satisfying.
Parsnips have been cultivated for centuries, and they were once a staple food in Europe. However, they fell out of favor in the 19th century, as potatoes became more popular. In recent years, parsnips have made a comeback, as people have rediscovered their delicious flavor and versatility. This recipe is a modern take on a classic dish, and it is sure to please everyone at your table.
Roasted Parsnips with Maple and Harissa Roasted Parsnips with Maple and Harissa Roasted Parsnips with Maple and Harissa Roasted Parsnips with Maple and Harissa
Prep time: 10 | Cook time: 25 | Serves: 4
Ingredients
  • 1 pound parsnips, peeled and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon harissa paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss parsnips with olive oil, maple syrup, harissa paste, salt, and pepper.
  3. Spread parsnips on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
  4. Serve immediately.
Why It Works
  • Roasting the parsnips brings out their natural sweetness and caramelizes them slightly, giving them a delicious flavor and texture.
  • The maple syrup adds a touch of sweetness to the parsnips, which balances out the heat of the harissa paste.
  • The harissa paste adds a bit of heat and spice to the parsnips, which gives them a complex and flavorful taste.