Sweet & Savory Roasted Parsnip Breakfast with Maple-Pecan Crumble

Roasted parsnips get a breakfast makeover with a touch of maple syrup and a crunchy pecan crumble. A surprisingly delicious and healthy start to your day!

Prep Time

15 minutes

Total Time

45 minutes

Calories

575 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.18/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Breakfast•Dinner•Dessert

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Dietary:

Mood:

Ingredients

Servings

1.5lbsParsnips(peeled and chopped into 1-inch pieces)

£1.20

2tablespoonsOlive Oil

£0.15

2tablespoonsMaple Syrup(plus extra for drizzling)

£0.40

0.5teaspoonCinnamon

£0.05

0.3teaspoonSalt

£0.01

0.3teaspoonBlack Pepper

£0.02

0.5cupPecans(roughly chopped)

£2.50

0.3cupRolled Oats(use gluten-free if needed)

£0.10

1tablespoonBrown Sugar(packed)

£0.05

2tablespoonsButter(cold and cubed)

£0.25

Total Cost

£4.73

£1.18 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup (optional).
2.
In a large bowl, toss the chopped parsnips with olive oil, maple syrup, cinnamon, salt, and pepper. Ensure the parsnips are evenly coated.
3.
Spread the parsnips in a single layer on the prepared baking sheet.
4.
Roast for 20 minutes, then flip the parsnips and roast for another 10-15 minutes, or until they are tender and slightly caramelized.
5.
While the parsnips are roasting, prepare the pecan crumble: In a small bowl, combine the chopped pecans, rolled oats, and brown sugar.
6.
Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
7.
After the parsnips have roasted for the first 20 minutes, sprinkle the pecan crumble evenly over the parsnips.
8.
Continue roasting for the remaining 10-15 minutes, or until the crumble is golden brown and the parsnips are cooked through.
9.
Remove from the oven and let cool slightly. Serve warm, drizzled with additional maple syrup if desired.

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My Notes

Nutrition Information

Nutrition per serving (250g)

575 kcal / 2406 kJ

Carbs

57g

22% of RDA

Fat

38g

54% of RDA

Protein

6.5g

13% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

25 g

28% of RDA

Sodium

160 mg

7% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For extra flavor, add a pinch of nutmeg or ginger to the parsnips during roasting.

If you don't have pecans, walnuts or almonds can be used instead.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Cooking Equipment

Oven

Baking Sheet

Small Bowl

Parchment Paper (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Sweet & Savory Roasted Parsnip Breakfast with Maple-Pecan Crumble

Ingredients

Instructions