Maple and ancho chilli-glazed parsnips with dukkah

  • Side
  • 4
  • 1 hour 10 minutes

These sticky glazed parsnips are roasted with maple syrup and smoky ancho chilli flakes. The thicker ends are soft and sweet, while the thinner ends become crisper and caramelised. They make a lovely alternative festive side dish, but will also work well with any roast! Any leftover dukkah will keep well sealed in an airtight jar for a week or two.

First published in 2022







Place the parsnips in a large pan of salted water, bring to the boil and cook for 5 minutes, then drain and allow to steam dry for 5 minutes or so in the pan

  • 500g of parsnip, trimmed, peeled and any larger ones cut in half lengthwise
  • salt

Preheat the oven to 190°C/gas mark 5


Toss the parsnips with the vegetable oil and maple syrup then season them with salt and the ancho chilli flakes


Transfer the parsnips to an oven tray and dot with the butter


Roast the parsnips for 40 minutes, turning halfway, or until they are cooked through, crisp and golden


To make the dukkah, combine all the ingredients and mix well


Serve the parsnips sprinkled with the dukkah

First published in 2022

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more