These Honey Roasted Parsnips are a must-try. Parsnips are cut into fry shapes and tossed with honey and seasonings before being roasted in the oven until fork-tender and lightly caramelized. Honey parsnips make an excellent side dish for any meal, or can even be eaten as a snack!
Honey Roasted Parsnips are my new favorite side dish. They get wonderful tender and deliciously caramelized. The sweetness of the honey works beautifully with the parsnips and seasonings.
Plus, they're sooo easy! Use this side dish on a weekday or at you Thanksgiving or Christmas table. They're easy and simple, but also taste super special.
Parsnips are a root vegetable that is related to the carrot. They have a creamy texture and a sweet, earthy, nutty flavor and are a healthy vegetable that is high in fiber and vitamin C.
Parsnips are most frequently used in side dishes because they add naturally sweet starch to any meal. Although you can cook parsnips in many different ways, roasting them in the oven is my favorite way to cook them!
Baking parsnips in the oven brings out their natural flavors and sweetness. They can also be seasoned in a variety of different ways.
For this recipe, chopped parsnips are tossed in honey, butter, garlic, and thyme to further enhance the flavor bringing a nice balance of savory and sweet
Honey roasted parsnip fries make a delicious side dish for any meal. They are perfect for pairing with roasted proteins and also go well with creamy sauces for dipping as a snack!
Why You'll Love This Recipe
- These Honey Roasted Parsnips are a must-try for parsnip lovers or anyone who hasn't tried them.
- Roasting them in the oven brings out their natural flavors and helps absorb the garlic, butter, and honey.
- The parsnips are creamy, sweet, and earthy with a balance of savory and sweet.
- Serve them as a side dish alongside any meal or eat them as a snack.
You only need a few simple ingredients for honey roasted parsnips!
- Fresh Parsnips - Use fresh parsnips for this recipe. You can find them in the produce section of your grocery store near the carrots and root vegetables.
- Flour - The flour is used as a coating for the parsnips before roasting to help them get crispy.
- Olive Oil - Olive oil is used to coat parsnips before baking.
- Honey - Used to sweeten the parsnips which also brings out their natural flavors without adding any refined sugar.
- Butter - Gives the parsnips a fresh and creamy buttery flavor when roasting. This also helps the seasonings stick to parsnips.
- Thyme - While options, fresh thyme adds savory flavors which pair well with parsnip sweetness.
- Garlic Cloves - Infuses the parsnips with a fresh and savory garlic flavor.
- Salt & Pepper - These basic seasonings help enhance and balance the sweet and savory flavors of roasted parsnips.
Wondering how to make this honey-roasted parsnips recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for roasting: Preheat the oven to 375F/190C. Grab a rimmed roasting pan and set it aside.
Prepare the parsnips: Wash the fresh parsnips to remove any dirt and impurities. Trim the ends off both sides with a sharp knife. Peel with a vegetable peeler, then cut into long fry or finger shapes.
Parboil the parsnips: Add water to a large pot and bring to a boil. Add the prepared parsnips and boil them for 5 minutes. Remove them from the pot and pat them dry with a paper towel or clean tea towel.
Flour the parsnips: Add them to a bowl and toss them with flour to help absorb any excess moisture and to create a crispy texture.
Season the parsnips: Add the flour-coated parsnips to the rimmed baking sheet and drizzle them with oil and honey. Add dots of butter around the parsnips and season with garlic cloves, salt, and pepper.
Roast the parsnips: Roast them for 20 minutes in the preheated oven then flip them using tongs. Add the thyme sprigs to the pan and roast for an additional 5-10 minutes or until the parsnips are golden brown. Serve while warm.
Cut parsnips into fry shapes for best results. This can be done by cutting the parsnip in half, then slicing it into thin strips that are about ¼ inch thick. Then, cut those strips into small fry-like shapes.
If the parsnips are too thick, they will not cook evenly and may not be as crispy. Purchase medium-sized parsnips that are a similar size to carrots.
Toss parsnips in a bowl with all of the ingredients before baking. This will help them evenly absorb the flavors and get crispy on the outside.
If your parsnips are thicker than ¼ inch, you may need to bake them a little longer.
Add honey roasted parsnips alongside a Portobello Mushroom Steak for a hearty dinner.
Serve them for lunch alongside a Vegan Carrot and Lentil Hot Dog as a healthy french fry substitute.
If you're looking for a variation on this honey roasted parsnips recipe, try using maple syrup or brown sugar in place of the honey.
You could also add some chopped nuts like pecans or almonds to the parsnips before roasting for a crunchy topping.
Another variation would be to swap out the parsnips for sweet potatoes or carrots. The sweetness of the sweet potatoes will pair well with the honey and seasonings in this recipe.
Toss the parsnips with a sprinkle of cayenne pepper or roasted pepper flakes to give them a spicy kick.
Storing: Store leftover cooled parsnips in an airtight container for up to four days. Reheat in the oven, microwave, or air fryer before serving.
Freezing: Place parsnip fries on a baking sheet in a single layer and freeze for about two hours. Remove frozen parsnips from the baking sheet and place them in a resealable freezer bag. Store in the freezer for up to three months. Thaw overnight in the fridge before reheating and serving.
Yes, parsnips should be peeled before roasting as the skin can be bitter. You can use a potato peeler or a small sharp knife to remove the parsnip skin.
Baking the parsnips in a mixture of oil and honey helps them become crispy on the outside while still remaining tender on the inside. This also helps to infuse them with rich flavor!
Yes, parsnips should be precooked before roasting to ensure a tender and fully-cooked parsnip. The parsnips are blanched in boiling water for about five minutes, then drained and patted dry with paper towels or kitchen towel before adding the oil honey mixture.
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Honey Roasted Parsnips
- 1 ½ pounds parsnips 700g
- 1 tablespoon flour
- 2 tablespoons olive oil
- 1 ½ tablespoons honey
- 1 tablespoon butter
- 3 cloves garlic peeled
- ¼ teaspoon each salt and pepper
- 3 sprigs fresh thyme optional
- Preheat the oven to 375°F/190°C.
- Peel or wash the parsnips and trim the ends. If the parsnips are large, cut them in half lengthways or into ‘fingers’..
- Add the parsnips to a large pot of water, bring to the boil and cook for 5 minutes. Drain and pat dry with a clean tea towel.
- Toss the parsnips with the flour, then lay them out on a rimmed roasting pan in a single layer.
- Drizzle with the oil and honey.
- Dot small knobs of the butter around the pan, add the garlic cloves and season with salt and pepper.
- Roast in the oven for 20 minutes, then turn them, add the thyme sprigs and cook for a further 5-10 minutes or until the honey roast parsnips are golden and cooked through.
- Serve warm.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.