Side Servings

Maple roasted parsnips

By
27 August 2025
6
Easy
10 minutes
30 minutes

“The sweetness of maple syrup adds caramelised flavour to the nutty, earthy parsnips. They're delicious served with a Sunday roast.” – Herman Lensing

Wine/Spirit Pairing
Hartenberg Shiraz
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Ingredients

Method
  • 10 parsnips, peeled
  • 1 head garlic, halved horizontally
  • 1 cup water
  • 2 T fresh ginger, grated
  • 1⁄2 cup maple syrup
  • 4 T butter, melted
  • 2 T Chinese five spice
  • sea salt and freshly ground black pepper, to taste

Method

Ingredients

1 Preheat the oven to 180°C. Halve the parsnips lengthways and place in a roasting dish. Add the garlic.

2. Mix the water, ginger, syrup, butter and five spice and pour over the parsnips. Season, then roast for 20–25 minutes, or until the parsnips are golden and tender.

3. Serve with the pan juices and extra butter.

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Photographs: Toby Murphy And Jan Ras
Production: Herman Lensing
Food Assistant: Vikayla Govender 
Herman Lensing

Recipe by: Herman Lensing

At just 22 years old, Herman landed the role of food editor at SARIE magazine, where he quickly made a name for himself with his innovative recipes and bold flavour combinations. Herman went on to become the editor of SARIE KOS, and has since published several standalone cookbook magazines under his own name.

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