These maple-roasted parsnip and turnip chips are a delicious vegetarian side dish. Perfect served with a roast dinner or veggie sausages.
Parsnips and turnips might not sound exciting. And if you asked my kids they'd certainly say they're not.
In fact, it's pretty hard to convince them to try winter root veggies like these at all.
This recipe is a great way to tempt reluctant kids (and adults) to try some new vegetables. Parsnips are naturally sweet anyway, and with the added maple syrup these roasted root veggies are even sweeter.
It's also a really easy way to use up turnips, a less common root vegetable.
What to serve with parsnip and turnip chips
Roasted parsnip and turnip makes a brilliant vegetarian side dish.
They go really well with:
- veggie roast dinner
- with a nut roast
- some veggie Yorkshire puddings
- steamed or sautéed greens such as cabbage, kale or broccoli.
Or for an easier dinner try these parsnip and turnip chips with a portion of veggie sausages and some steamed broccoli and carrots or baked beans.
Great for baby led weaning
Roasted root vegetables shaped into chips or wedges are great for baby led weaning as they're naturally sweet and perfect for little fingers to hold.
To make these for babies omit the salt and reduce or omit the maple syrup.
It's also worth noting that honey should not be given to babies under one.
Ingredients
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
To make these parsnip and turnip wedges you will need:
- 3 medium parsnips (450g)
- 2 large turnips (350g)
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- Salt, to taste (optional)
Equipment
You don't need any special equipment to make these parsnip and turnip wedges. You will need:
- peeler
- knife
- chopping board
- measuring spoons
- oven tray or roasting tin
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How to make turnip and parsnip chips
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
This method can be used to make chips (or fries or wedges) out of most root vegetables. They're very simple to make.
Preheat the oven. to 180°C (fan)/200°C/400°F/gas mark 6.
1. Peel the turnips and parsnips and cut them into wedge or chip shapes. Place in a roasting tin.
2. Drizzle with olive oil and season with salt (optional).
3. Mix well and roast in the oven for 30 minutes, stirring halfway.
4. When they're almost done drizzle over the maple syrup and cinnamon.
5. Mix well and return to the oven for five minutes or until cooked through and turning crispy on the edges.
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Please do not reproduce this recipe without permission.
Turnip and parsnip chips
Ingredients
- 3 medium parsnips weighing around 450g
- 2 large turnips weighing around 350g
- 2 tablespoons olive oil
- pinch salt to taste
- 2 tablespoons maple syrup or agave syrup
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 180°C (fan)/200°C/400°F/gas mark 6.
- Wash and peel the parsnips and turnips and cut into wedges.
- Place the parsnips, turnips, olive oil and salt in a roasting tin and mix well. Roast for 30-40 minutes, stirring occasionally until soft.
- When they are almost cooked add the maple syrup and the ground cinnamon. Mix well and return to the oven for five minutes or until cooked through and turning crispy on the edges.
Notes
Nutrition
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Lucy Parissi
I am in love with parsnips right now! I love them roasted but I think I need to try them in baking too! Thanks for linking to #CookBlogShare and a very happy 2015
Mandy Mazliah
Thanks Lucy! I've made a few different parsnip cakes, sweet and savoury and they've all been great, I love a good vegetable bake! #CookBlogShare