Roasted parsnips with a sticky, candied glaze bursting with fresh apple flavour is the perfect fall side for a classic English roast dinner!
Pack your trunks and head over to King’s Cross station platform 9 3/4’s to catch the Hogwarts Express as we embark on our next exciting culinary adventure. Join us as we explore the wizarding world of Harry Potter and experience our very own Hogwarts Feast!
While parsnips might not be the most popular vegetable around, particularly here in North America, they are a favoured side at many an English roast dinner. This recipe is the perfect way to give this unassuming vegetable a try. Roasting brings out the natural sweetness in these earthy root vegetables and a sweet and sticky cider reduction glaze transforms the humble parsnip into a delicious and elegant side for our Hogwarts feast!
Ingredients
Parsnips: This hardy root vegetable is often overlooked in favour of the more popular carrot. With its mild, earthy flavour, parsnips are an ideal canvas for creating interesting and unique flavours. Roasting brings out their natural sweetness and this tangy apple cider glaze adds a burst of fresh, sweet flavours.
Apple cider: Fresh apple cider is the basis for this glaze although you can use apple juice instead if you prefer.
Brown sugar: Brown sugar adds sweetness and slight caramel notes to this glaze.
Apple cider vinegar: This mild tasting vinegar is produced from the fermentation of apples and has often been touted as having medicinal or health properties. With a subtle apple flavour, this vinegar adds a balancing acidity to the sweet glaze.
How to Make Cider Roasted Parsnips
Prep and roast the parsnips
Preheat the oven to 400 deg F. Spray a baking sheet with non-stick spray and set aside. Peel the parsnips and cut into baton shapes. Transfer the parsnips to the baking sheet. Drizzle with olive oil and sprinkle with kosher salt and pepper. Toss the parsnips with the oil and then spread them out evenly into a single layer.
Roast the parsnips for 20 to 25 minutes until they are softened and beginning to brown.
Make the cider reduction glaze
While the parsnips are roasting prepare the cider reduction glaze. Add the cider and brown sugar and place over high heat. Bring to a boil and let simmer until the cider mixture has reduced to about 1/2 cup and is syrupy. Whisk in the apple cider vinegar, butter, 3/4 tsp kosher salt, and pepper.
Finish the cider roasted parsnips
When the parsnips are browned and just cooked through, remove from the oven. Pour the cider reduction evenly over the parsnips. Return to the oven for another 10 – 12 minutes until the glaze is bubbling and sticky. Transfer the parsnips to a serving platter along with any extra glaze on the baking sheet. Garnish with chopped parsley if desired. Enjoy!
