Simple Roasted Parsnips With Honey (38 Minutes)
These honey roasted parsnips 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.
They’re a delicious side dish for a Sunday roast dinner or Christmas dinner and you can tweak them the way you like.
What to expect
Although parsnips are part of the carrot family, they look and taste quite different. These fall/winter root vegetables are typically pale and have a distinct sweet earthy taste.
In this recipe, we roast them at a high heat with olive oil, a drizzle of honey and a sprinkle of salt and pepper.
Bottom line: Roasting parsnips creates a soft interior, a beautifully caramelized exterior and enhanced sweetness. The recipe is an easy side dish that pairs well with vegetarian and meat-based dishes alike.
Ingredients – tailored to your taste
In addition to parsnips, oil, honey, salt and pepper, here are some variations and substitutions to try.
- Make a veggie combo: Try a combination of honey roast carrots and parsnips for beautiful color contrast. Just make sure to cut the carrots to the same size.
- Types of honey – instead of regular honey, try lime-honey (pictured above) 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.
- Jazz up the parsnips with garnishes after roasting such as:
- chopped fresh herbs like thyme, dill, parsley or oregano
- lemon or orange zest
- a drizzle of balsamic vinegar reduction
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 lose a lot of moisture in roasting and can 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).
Make Ahead
- Roast ahead, then rewarm 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.
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 are better because the larger ones have a larger bitter core. Unfortunately, parsnips are often sold in a package so you may get a couple of larger ones. Not a big deal.
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.
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.
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.
Other roasted vegetable side dishes
- oven roasted vegetables (with sweet potatoes, peppers, eggplant, apples)
- roasted head of cauliflower with grape relish
- roasted honey glazed carrots
- crispy oven roast potatoes
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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.
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.