Quintessential wintery parsnips & pears tossed together with maple syrup, fresh rosemary, thyme & butter & roasted to perfection, producing a side dish that will shine as part of a holiday menu or for a family dinner – Maple Roasted Parsnips & Pears.
Parsnips & their cousin, the carrot, marry brilliantly with pears & apples, especially when they’re roasted.
A magical culinary combination that seems both comforting & a little bit special.
If you’re serving this as part of your holiday menu the probability is you’re serving it alongside turkey and ham. It will also make a dashing partner alongside any poultry, roasted pork & wild meats – especially boar. If you’re lucky enough to have some wild boar.
Whether or not you’re here in the US celebrating Thanksgiving tomorrow, I hope you have a wonderful day with something to be thankful for. Until next time, Lovoni xo
- 2 lbs (907g) parsnips, peeled & quartered (if the parsnips are large, cut them into 6 or 8 pieces)
- 2 tablespoons olive oil
- 3 rosemary sprigs
- 6 to 8 thyme sprigs
- pinch salt & freshly ground pepper
- 4 medium pears, peeled, cored & quartered
- 3 tablespoons maple syrup
- 2 tablespoons butter
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine parsnips, olive oil, rosemary, thyme, salt & pepper on baking sheet; toss to combine. Roast 35 minutes.
- Add pear; toss to combine. Cook 20 minutes. Melt maple & butter together in a microwaveable dish. Add to parsnip mixture; toss to combine. Cook 10 minutes or until parsnips are pears are golden & sticky. Remove rosemary & thyme stalks before serving.