• We toss the parsnips in a dressing made of maple syrup, thyme, and a little rapeseed oil.
• They’re then coated in gluten-free flour giving them a lovely crispy coating and a soft fluffy middle.
• Roasting brings out the natural sweetness of the parsnips and caramelises the maple syrup.

What to Serve With Roast Parsnips:

• A delicious, traditional side to enjoy with your main Christmas meal.
• Great to throw into leftover dishes you might want to rustle up.
• Seriously good with our Beef Bourguignon Pie (or any of our pies to be honest).

Roast Parsnips with Maple & Thyme

Parsnips [Sulphites] (93%), Gluten Free Flour (Rice, Potato, Tapioca, Maize, Buckwheat), Maple Syrup, Demerara Sugar, Rapeseed Oil, Thyme, Salt, Black Pepper.

OVEN COOK FROM FROZEN

Pre heat oven to 180°C Fan, 200°C Electric, Gas Mark 6.

Remove sleeve and decant the parsnips onto a baking tray, breaking up the parsnips into an even layer. Cook in the centre of the oven.

2 Portion: After 25 mins, turn the parsnips to ensure an even cook and return to the oven for 25 mins.

4 Portion: After 30 mins, turn the parsnips to ensure an even cook and return to the oven for 30 mins.

Allow to rest for 2 mins before serving. Ensure piping hot.

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines and cook 2 portion - 40 mins, 4 portion - 50 mins.

Sulphites

For allergens, see ingredients in bold.

Please Note: The details above are correct as of 23rd October 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.