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
Scale
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.
