If you’ve been searching for a side dish that combines sweet, savory, and a touch of elegance, look no further than this Honey Roasted Parsnips Recipe. It’s an absolute favorite around my kitchen table, bringing together the natural earthy sweetness of parsnips with a golden honey glaze that caramelizes beautifully in the oven. Every bite offers a perfect balance of tender interiors and slightly crispy edges that make it a standout on any dinner plate, whether it’s a busy weeknight supper or a special occasion feast.
Ingredients You’ll Need
This Honey Roasted Parsnips Recipe is delightfully simple, using just a handful of ingredients that each play a crucial role in delivering rich flavor, gorgeous texture, and stunning color.
- 1½ pounds parsnips: Peeled and cut into batons, these sweet root vegetables are the star of the dish.
- 2 tablespoons olive oil: Helps the parsnips roast evenly and develop those delicious crispy edges.
- 2 tablespoons honey: Adds natural sweetness and encourages caramelization for beautiful golden tones.
- 1 tablespoon fresh lemon juice (optional): Brightens the dish with a subtle zing, balancing the sweetness.
- ½ teaspoon salt: Enhances all the natural flavors and brings out the earthiness of the parsnips.
- ¼ teaspoon black pepper: Provides a gentle warmth and depth to the flavor profile.
- 1 teaspoon fresh thyme or rosemary (optional): Adds a fragrant herbal note that lifts the entire recipe.
How to Make Honey Roasted Parsnips Recipe
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 400°F to ensure a hot environment that helps the parsnips roast to perfection. Line a baking sheet with parchment paper or foil for easy cleanup and to prevent sticking.
Step 2: Toss Parsnips with Flavorings
In a large bowl, combine your peeled and baton-cut parsnips with olive oil, honey, optional lemon juice, salt, and pepper. Toss everything together until every piece is evenly coated with that luscious glaze—it’s this step that sets the stage for flavor magic.
Step 3: Spread and Roast
Arrange the parsnips in a single layer on your prepared baking sheet. This ensures each baton has space to get golden and crispy. Pop them into the oven and roast for 30 to 35 minutes, flipping halfway through to brown both sides beautifully. You’ll know they’re done when the outsides turn a gorgeous golden brown and the insides are tender but not mushy.
Step 4: Add Fresh Herbs and Serve
Once roasted, sprinkle over fresh thyme or rosemary if you like an herbal kick. Serve these honey-drizzled gems warm to everyone’s delight. Trust me, this step brings a fresh aroma that can’t be beat.
How to Serve Honey Roasted Parsnips Recipe
Garnishes
A sprinkle of freshly chopped herbs like thyme or rosemary is the perfect finishing touch, adding a pop of color and fragrant lift. You might also try a light dusting of flaky sea salt to enhance the crunch and depth of flavor just before serving.
Side Dishes
This Honey Roasted Parsnips Recipe pairs beautifully with hearty mains like roast chicken, pork tenderloin, or a savory beef pot roast. It’s also fantastic alongside grain bowls, salads, or even as part of a vegetable medley for a festive holiday spread.
Creative Ways to Present
Try serving the honey roasted parsnips atop a creamy bed of mashed potatoes or alongside a dollop of tangy yogurt or sour cream for a delightful contrast. For a modern twist, scatter toasted nuts or pomegranate seeds over the dish to introduce extra texture and bursts of flavor everyone will adore.
Make Ahead and Storage
Storing Leftovers
Leftover honey roasted parsnips keep well in an airtight container in the refrigerator for up to 3 days. Simply cool them completely before storing to preserve their flavor and texture.
Freezing
If you want to save some for later, freeze the roasted parsnips in a single layer on a baking sheet, then transfer them to a freezer bag or container. They’ll maintain good quality for up to 2 months, making future meal prep a breeze.
Reheating
Reheat leftovers in a 350°F oven for about 10-15 minutes to restore their crispness. Avoid microwaving if you want to keep the edges nice and crispy—oven roasting brings the best results!
FAQs
Can I use frozen parsnips for this Honey Roasted Parsnips Recipe?
While fresh parsnips deliver the best texture and flavor, you can use frozen parsnips if needed. Just be sure to thaw thoroughly and pat dry to avoid sogginess during roasting.
Is the lemon juice necessary in the recipe?
Lemon juice isn’t mandatory, but it adds a nice brightness that balances the honey’s sweetness beautifully. Feel free to omit it if you prefer a purer honey flavor.
How can I prevent the honey from burning while roasting?
To avoid burning, try roasting the parsnips plain for the first 20 minutes, then drizzle with honey for the last 10-15 minutes. This technique enhances caramelization without the risk of bitterness.
Can I substitute the olive oil with another type of oil?
Absolutely! You can use avocado oil, vegetable oil, or even melted butter, though olive oil provides a subtle fruitiness that pairs wonderfully with the parsnips and honey.
Are honey roasted parsnips suitable for a vegan diet?
This recipe includes honey, so it is not strictly vegan. However, you can swap the honey for maple syrup or agave nectar to keep it plant-based without sacrificing sweetness.
Final Thoughts
This Honey Roasted Parsnips Recipe has quickly become a cherished addition to my cooking routine. The simplicity of the ingredients and the incredible depth of flavor make it an easy dish to love and share. I can’t wait for you to try it and make it your own, turning humble parsnips into a golden, sweet, and irresistible side that everyone will ask for again and again.
Print
Honey Roasted Parsnips Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: British, American
- Diet: Vegetarian, Gluten Free
Description
Honey Roasted Parsnips are a delicious and easy-to-make side dish featuring tender parsnip batons caramelized with honey and seasoned with fresh herbs. Perfect for a comforting British or American meal, these roasted root vegetables offer a sweet and savory flavor with crispy edges and a soft interior. Ideal for holiday dinners or everyday meals, this recipe combines simple ingredients to create a flavorful vegetarian and gluten-free dish.
Ingredients
Ingredients
- 1½ pounds parsnips (peeled and cut into batons)
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme or rosemary (optional for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup and even roasting.
- Toss the parsnips: In a large bowl, combine the parsnip batons with olive oil, honey, lemon juice (if using), salt, and black pepper. Toss thoroughly to ensure all pieces are evenly coated with the mixture, which will help them caramelize beautifully during roasting.
- Arrange on baking sheet: Spread the coated parsnips out in a single layer on the prepared baking sheet. This allows for proper roasting and crisping of the edges without overcrowding.
- Roast the parsnips: Place the baking sheet in the oven and roast for 30–35 minutes. Flip the parsnips halfway through cooking to ensure even browning on all sides. The parsnips should become golden brown, tender on the inside, with slightly crispy edges.
- Garnish and serve: Once roasted, sprinkle fresh thyme or rosemary over the parsnips if desired for added aroma and flavor. Serve warm as a delicious side dish, perfect for holiday meals or any day.
Notes
- For extra caramelization, roast the parsnips without honey for the first 20 minutes, then drizzle with honey and return to the oven to finish cooking. This prevents burning and enhances the honey glaze.
- Using fresh herbs like thyme or rosemary enhances the flavor but can be omitted or substituted with dried herbs if fresh is unavailable.
- These parsnips pair well with roasted meats, poultry, or can be enjoyed on their own as a vegetarian side.
