Maple, Tahini & Sage Parsnips

Maple, Tahini & Sage Parsnips

This is such an easy way to spruce up your usual roasted parsnips. The tahini dressing is so creamy and almost has a melted cheese like texture when it coats the parsnips — perfect for vegans! And the sage leaves add such a great freshness to this recipe, it’s definitely a herb we need to start using more.

A great way to up your fibre intake is to eat root veggies, like parsnips, and keep the skin on. Just give the parsnips a good scrub to clean them and your digestive system will thank you! On top of being loaded with fibre, parsnips are an excellent source of vitamin C. Vitamin C helps your body to absorb more iron from plant-based sources and is vital for the production of collagen. It’s also a powerful antioxidant which stops free radicals from damaging your cells, reducing your risk of developing a chronic disease. They also contain lots of vitamin K which is really important for blood clotting and bone health. You might always hear about ‘eating the rainbow’ but white veggies rank pretty high nutritionally so don’t leave them out!



  • 1kg parsnips (~3-4 large parsnips)
  • 2 TBSP maple syrup
  • 2 TBSP olive oil
  • salt & pepper to taste
  • handful of fresh sage leaves
  • handful of crushed pecans

Tahini dressing:

  • 2 TBSP tahini
  • juice of  ½ lemon
  • 1 TBSP extra virgin olive oil
  • 2 TBSP warm water (add a little more if the dressing is too thick — you want it thick but runny)
  • salt & pepper to taste



  • Preheat the oven to 200°C.
  • Wash the parsnips well and chop them in half across. Then chop each half into quarters lengthways.
  •  Add to a roasting tin and cover with the maple, olive oil, sage leaves, salt and pepper.
  • Roast in the oven for ~35 minutes — toss them around halfway and add the pecans at this point.
  • While the parsnips are roasting, make the dressing by whisking all of the ingredients together.
  • Place the parsnips in a pot/bowl with a lid. Pour the dressing in and shake the pot so the parsnips are evenly coated with the dressing. Or you can just pour the dressing across the parsnips.
  • Serve immediately.