Roasted Parsnips With Honey (38 Minutes)
“These are great! I made them tonight with some carrots cause I only had 3 parsnips. Worth it.” Kathy
These roasted parsnips with honey are prepared with just a few simple ingredients and deliver a natural sweetness with a nutty, earthy flavor. Sort of like parsnip fries, but baked.
What to expect
Parsnips belong to the carrot family, but they look and taste quite different. These fall and winter root vegetables are pale in color with a naturally sweet, earthy flavor that deepens when roasted.
These honey-roasted parsnips are roasted at high heat with olive oil, a drizzle of honey, and simple seasoning. The result is a tender interior with beautifully caramelized edges and just the right amount of sweetness.
This is an easy, adaptable side dish that works just as well for a Sunday roast or holiday dinner as it does for a weeknight meal. Serve it alongside vegetarian mains or meat-based dishes – and tweak the seasoning to suit your taste.
Ingredients – tailored to your taste
- Parsnips: Fresh parsnips, small to medium size. Larger parsnips have a large bitter core.
- Seasoning and finish: Olive oil, honey, salt and pepper.
Substitutions
- Swap honey for maple syrup if needed
- Try lime honey or honey mustard for a slightly different flavor profile
Variations
- Make a veggie combo: Roast a combination of carrots and parsnips for beautiful color contrast. Just make sure to cut the carrots to the same size.
- Seasoning ideas: Experiment with other seasonings that go well with parsnips, such as cumin, coriander, and cinnamon.
- Jazz up the parsnips with garnishes after roasting such as:
- chopped fresh herbs like thyme, dill, parsley or oregano
- lemon or orange zest for added brightness
- a light drizzle of balsamic vinegar reduction for contrast
Step by step instructions
Tips
- How to cut parsnips: The trick is to cut them into pieces of a similar size so they will roast evenly. Don’t cut them too thin, as they will moisture and dry out.
- How much to serve: Estimate about 1/2 pound/227 grams of raw parsnips per person. (The weight will be lower after cooking).
Recipe FAQ
The prime season for parsnips is Fall and Winter. Choose small or medium-sized parsnips that are white, firm, and not shriveled with brown spots. Smaller parsnips tend to be sweeter, while very large ones can have a bitter, woody core.
Parsnips are often sold in a package so you may get a couple of larger ones. Not a big deal. Just cut out the larger core before roasting.
Since they have a high water content, the limpness means they have lost moisture. As long as they are not slimy, limp parsnips are still fine to use, but are best added to soups and stews instead of roasting. Firmer parsnips caramelize better.
According to Healthline, parsnips are a great source of fiber, vitamin K, folate and antioxidants like vitamin C. They have a lower calorie and much higher fiber content compared to a potato. For instance, one cup of cooked parsnips has 5.6 g of fiber, almost 25% of the daily recommended value.
Yes. You can peel and cut parsnips up to 24 hours ahead and store them submerged in cold water in the fridge. Drain and dry well before roasting for good caramelization.
Crowding the pan traps steam and prevents browning. For best results, spread the parsnips in a single layer, use high heat, and avoid overloading the baking sheet.
Yes. Simply replace honey with maple syrup or another plant-based sweetener.
What to serve with roasted parsnips
Pair your roast parsnips with one of these main course dishes:
- Cedar Planked Chicken,
- Boneless Pork Roast with Gravy,
- Roast Turkey Breast,
- Sous Vide Bone-in Pork Roast,
- Vegetable Strudel or Classic Prime Rib Roast.
Or check out our summer Sunday dinner ideas for more options.
Of course, roasting parsnips with other root vegetables like sweet potatoes, carrots, turnips and onions makes a great side dish too.
More roasted vegetable side dishes
- oven roasted vegetables (with sweet potatoes, peppers, eggplant, apples)
- crispy oven roast potatoes
- baked cauliflower with cheese and brown crispy edges
- roasted honey glazed carrots
Please leave a 5-star rating ***** with a comment in the recipe card below if you like the recipe. Thank you so much!
Roasted Parsnips With Honey
Ingredients
- 1 pound fresh parsnips (small or medium-sized parsnips if possible)
- 1 1/2 tablespoons olive oil or vegetable oil (or 1 tbsp olive oil + 1/2 tbsp melted butter)
- 1 1/2 tablespoons honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Optional garnishes: drizzle of Balsamic reduction, lemon zest, orange zest or 1 tbsp fresh herbs
Instructions
- PREHEAT OVEN to 425F/218C. Line a large baking sheet with parchment paper or aluminum foil (sprayed with oil).
- PREPARE PARSNIPS: Peel parsnips with vegetable peeler. Cut into even sticks, about 1/2 inch/1.27 cm thick. Don't cut them too thin or they will dry out. By cutting them the same thickness, you will ensure they will finish cooking at the same time. In a medium bowl, toss parsnips with oil, honey, salt and pepper. Toss to coat evenly.
- ROAST AND SERVE: Place parsnips on sheet pan in a single layer (no overlapping). Roast in preheated oven for 22-30 minutes, turning half way through, until soft when pierced with a fork and caramelized on the edges. Cooking time will depend on thickness. Taste and add an extra touch of honey or salt if needed. Transfer to serving bowl and serve. If desired, add optional garnish like a drizzle of balsamic reduction, lemon zest, orange zest or fresh chopped herbs.
Recipe Notes
- Variations and substitutes
- Make a veggie combo: Try a combination of carrots and parsnips for beautiful color contrast. Just make sure to cut the carrots to the same size.
- Honey glaze – instead of regular honey, try lime-honey or honey mustard. If you don’t have honey, you can use maple syrup.
- Seasonings: Experiment with other seasonings that go well with parsnips such as cumin, coriander and cinnamon.
- Herbs: that pair well with parsnips are fresh rosemary, thyme, dill, parsley, chives and oregano.
- Make Ahead:
- You can peel and cut the parsnips a day in advance, storing them in water in the refrigerator. For the best texture, roast them right before serving.
- Roast them an hour or two ahead, then rewarm them in a 350F/177C oven for 8-10 minutes. The parsnips are also good served at room temperature.
- Store leftover roast parsnips in an airtight container for 2-3 days.
Very good
Yummy I dusted with cumin. Next time I will try coriander. Definitely a keeper!
Thanks for sharing JB. 🙂
These roasted & caramelized beautifully! Took a little longer to finish cooking.
Glad they worked out well. Timing will depend on you oven temperature (most ovens are off a bit) and how well you’re able to space out the parsnips in the pan. If they’re a bit crowded, the cook time will take a bit longer. ?
These are great! i made them tonight. With some carrots cause i only had 3 parsnips. Worth it.
Thanks! Glad you enjoyed them.