Golden, sweet, and perfectly caramelized, honey roast parsnips are the kind of side dish that quietly steals the show. Their naturally earthy flavor becomes wonderfully rich when roasted, and the honey adds a delicate sweetness that pairs beautifully with savory main courses. Whether you’re planning a cozy Sunday roast, a festive holiday dinner, or just looking for a simple side to elevate your weeknight meals, this honey roast parsnips recipe will become a go-to favorite.
- Honey Roast Parsnips Ingredients
- Honey Roast Parsnips Step-by-Step Instructions
- Pro Tips for Honey Roast Parsnips
- Serving Suggestions for Honey Roast Parsnips
- Delicious Variations
- Nutrition Information (per serving)
- Frequently Asked Questions (FAQ)
- Conclusion
- Honey Roast Parsnips Recipe You’ll Love (Quick & Delicious)
Parsnips are often overlooked, but once you try them roasted until golden and sticky, you’ll never pass them by again. They’re similar to carrots but slightly nuttier and less sweet, which makes them the perfect companion for honey. If you’ve ever made honey roasted carrots and parsnips before, you know how magical that caramelized glaze can be. With just a handful of ingredients and minimal effort, you can turn humble parsnips into a crowd-pleasing dish that looks as good as it tastes.
⏱ Recipe Time Overview
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Honey Roast Parsnips Ingredients
- 750g (about 1.5 lbs) parsnips, peeled and cut into batons
- 3 tbsp olive oil
- 3 tbsp runny honey
- 1 tsp sea salt
- ½ tsp black pepper
- Optional: 1 tsp fresh thyme leaves
Honey Roast Parsnips Step-by-Step Instructions
- Preheat the oven to 200°C (400°F) and line a large baking tray with parchment paper.
- Prepare the parsnips by peeling them and slicing into even batons—about the size of thick-cut fries for even cooking.
- Parboil (optional but recommended): Place the parsnips in boiling water for 5 minutes, then drain well. This helps them get extra fluffy on the inside when roasting.
- Coat with oil and honey: In a large bowl, toss the parsnips with olive oil, honey, salt, pepper, and thyme (if using). Make sure they’re evenly coated to encourage caramelization.
- Arrange on tray: Spread them out in a single layer on the baking tray, leaving space between each piece so they roast instead of steam.
- Roast until golden: Roast for 25–30 minutes, turning halfway through, until the parsnips are golden brown and tender inside.
- Serve hot: Transfer to a serving dish and drizzle with any sticky pan juices for an extra burst of flavor—perfect alongside roast honey parsnips and carrots.
Pro Tips for Honey Roast Parsnips
- Parboil first to get soft, fluffy insides and crisp outsides when roasting carrots and parsnips in honey.
- Use runny honey so it coats evenly and creates a glossy caramelized finish.
- Space them out on the tray to ensure they roast instead of steaming.
- Flip halfway through to make sure all sides get evenly golden.
Serving Suggestions for Honey Roast Parsnips
Honey roast parsnips pair beautifully with everything from classic roast meats to vegetarian mains. Try serving them with roasted chicken, glazed ham, or a hearty nut roast for a festive spread. They’re especially tasty alongside honey roasted carrots and parsnips for a colorful side dish. Add them to a holiday platter with sprouts, stuffing, and gravy for a complete dinner, or simply enjoy them with a green salad and crusty bread for a lighter meal. Their sweet-salty flavor makes them versatile enough to appear on any table.
Delicious Variations
- Honey Roasted Carrots and Parsnips: Roast an equal mix of carrot and parsnip batons for a colorful and naturally sweet side.
- Honey Roasted Parsnips with Mustard: Add a teaspoon of wholegrain mustard to the honey mixture for a tangy twist that cuts through the sweetness.
- Honey Roast Carrots and Parsnips with Herbs: Toss with rosemary or thyme before roasting to bring a fragrant depth to the dish.
- Carrots and Parsnips Roasted with Honey and Orange: Add a splash of orange juice or zest to the glaze for a bright citrus note that complements the earthy roots.
Nutrition Information (per serving)
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 210 | 3g | 35g | 7g |
Frequently Asked Questions (FAQ)
Can I make honey roast parsnips ahead of time?
Yes, you can roast them earlier in the day, then reheat in a hot oven for 10 minutes to restore crispiness.
Do I need to parboil the parsnips first?
It’s optional but recommended. Parboiling softens the inside and helps them roast up extra fluffy.
Can I roast honey parsnips and carrots together?
Absolutely! Honey roasted carrots and parsnips are a classic pairing—just cut them to similar sizes so they cook evenly.
Will the honey burn in the oven?
Not if you roast at the recommended 200°C (400°F) and keep an eye on them. Turn them halfway through to avoid burning.
Can I make this recipe without honey?
Yes. You can roast the parsnips plain, or try maple syrup for a similar caramelized sweetness.
How do I store leftovers?
Keep cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven until warm and crisp.
Conclusion
These honey roast parsnips are proof that simple ingredients can deliver big flavor. Sweet, caramelized edges meet tender, fluffy centers in a dish that feels both rustic and elegant. Perfect for Sunday lunches, festive feasts, or any cozy dinner, this recipe will quickly become a favorite at your table. Give it a try, and don’t forget to share your delicious results!
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Honey Roast Parsnips Recipe You’ll Love (Quick & Delicious)
Ingredients
- 750 g (about 1.5 lbs) parsnips, peeled and cut into batons
- 3 tbsp olive oil
- 3 tbsp runny honey
- 1 tbsp sea salt
- ½ tsp black pepper
- Optional: 1 tsp fresh thyme leaves
Instructions
- Preheat the oven to 200°C (400°F) and line a large baking tray with parchment paper.
- Prepare the parsnips by peeling them and slicing into even batons—about the size of thick-cut fries for even cooking.
- Parboil (optional but recommended): Place the parsnips in boiling water for 5 minutes, then drain well. This helps them get extra fluffy on the inside when roasting.
- Coat with oil and honey: In a large bowl, toss the parsnips with olive oil, honey, salt, pepper, and thyme (if using). Make sure they’re evenly coated to encourage caramelization.
- Arrange on tray: Spread them out in a single layer on the baking tray, leaving space between each piece so they roast instead of steam.
- Roast until golden: Roast for 25–30 minutes, turning halfway through, until the parsnips are golden brown and tender inside.
- Serve hot: Transfer to a serving dish and drizzle with any sticky pan juices for an extra burst of flavor—perfect alongside roast honey parsnips and carrots.
Notes
- Parboil first to get soft, fluffy insides and crisp outsides when roasting carrots and parsnips in honey.
- Use runny honey so it coats evenly and creates a glossy caramelized finish.
- Space them out on the tray to ensure they roast instead of steaming.
- Flip halfway through to make sure all sides get evenly golden.
