Honey Roast Parsnips Recipe You’ll Love (Quick & Delicious)
Make these easy honey roast parsnips for a golden, caramelized side dish. Try them with honey roasted carrots and parsnips for a festive feast.
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.