Parsnips | Christmas recipes | EGGspander Recipes | Big Green Egg

Maple and Mustard Parsnips

By Big Green Egg

A hint of mustard perfectly balances out the sweetness of this classic side dish.


Light, load and preheat your EGG to 180°C. You want to set it to indirect cooking with the ConvEGGtor in the legs up position and a Stainless Steel Grid on top.

Toss the parsnips in the oil and mustard powder and lay out on a roasting tray. Leave the maple syrup for the end of the cooking time.

Cook for 20-25 minutes until the bottom sides are crisping up. Remove, turn, place back in and repeat, until golden all over.

Pour over the maple syrup, coat well and cook for a final 5 minutes.