Maple Chili Earth Balance Parsnips

Maple Chili Parsnips

There’s something about adding a sweet and spicy flavor to a vegetable that always makes it better, in my book. Drizzling these lovely parsnips with maple chili butter?? Yes please! Modified from this recipe, these use Earth Balance buttery spread instead of butter to make it vegan, and the resulting savory-sweet flavor is to die for. I could seriously eat these every single day.

Parsnips are a neat root vegetable which I’m admittedly not very familiar with. Closely related to carrots, these veggies are a good source of Vitamin C and B-complex vitamins, as well as containing anti-inflammatory compounds. A cool season crop, parsnips arrive soon after the first frost and are good until March, so they’re a great veggie to enjoy during the winter. This Maple Chili Parsnips recipe will really warm you up, too!

Maple Chili Earth Balance Parsnips
Parsnips

Parsnips ready to roast

 

Maple Chili Parsnips

  • 1 pound parsnips, peeled and cut into medium-thin strips
  • 1 Tbs olive oil
  • 2 tsp maple syrup
  • 1 Tbs Earth Balance buttery spread
  • 1/2 tsp red pepper chili flakes, or to taste
  • 1 tsp apple cider vinegar
  • sea salt and fresh ground pepper

Preheat oven to 450 degrees Fahrenheit.

Toss parsnips in olive oil and arrange on a baking sheet. Sprinkle with salt and pepper. Roast, turning once, for about 30 minutes, until parsnips are deeply browned in spots.

Roasted Parsnips

Meanwhile, combine maple syrup, Earth Balance, red pepper flakes and apple cider vinegar in a saucepan over medium heat until melted, stirring occasionally.

Drizzle maple mixture over parsnips, tossing gently to coat. Serve.

Vegan Maple Chili Parsnips

Maple Chili Parsnips

So easy and yummy, I promise you’ll want to eat these all the time. I hope you’ll try this delicious side dish, and please let me know how you like it!

Stay tuned for tomorrow’s recipe featuring a new veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the last 33 days of recipes, here they are:

Printable Version:

Maple Chili Parsnips
 
Author:
Serves: 2
Ingredients
  • 1 pound parsnips, peeled and cut into medium-thin strips
  • 1 Tbs olive oil
  • 2 tsp maple syrup
  • 1 Tbs Earth Balance buttery spread
  • ½ tsp red pepper chili flakes, or to taste
  • 1 tsp apple cider vinegar
  • sea salt and fresh ground pepper
Instructions
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Toss parsnips in olive oil and arrange on a baking sheet. Sprinkle with salt and pepper. Roast, turning once, for about 30 minutes, until parsnips are deeply browned in spots.
  3. Meanwhile, combine maple syrup, Earth Balance, red pepper flakes and apple cider vinegar in a saucepan over medium heat until melted, stirring occasionally.
  4. Drizzle maple mixture over parsnips, tossing gently to coat. Serve.

 

 

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