Honey Roasted Parsnips

Name: Honey Roasted Parsnips
Prep time: 8 min
Cook time: 30 min
Total time: 38 min
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

Jump to Recipe

Honey roasted parsnips boast just a few simple ingredients, a natural sweetness and 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.

Although parsnips are part of the carrot family, they look and taste quite different.

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 the parsnips creates a soft interior, a beautifully caramelized exterior and enhanced sweetness. This is an easy side dish that pairs well with vegetarian and meat dishes alike.

Ingredient notes – tailored to your taste

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

Tips

How to choose parsnips: see FAQ. Bigger is not better!
How to cut them: The trick is to cut the parsnips into pieces of a similar size 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 of raw parsnips per person. (The weight will be lower after cooking).

Step by step instructions

peeled parsnips with stems showing peelings on the side

parsnips cut in sticks in bowl with oil and honey

Peel parsnips with a vegetable peeler and cut into sticks of similar size, about 1/2 inch/1.27 cm thick. Toss with oil, honey, salt and pepper in a medium bowl.

parsnips laid on foil lined pan in single layer

Lay them in a single layer on a baking tray lined with parchment paper or aluminum foil (sprayed with oil).

Roast at 425F/218C for 22-30 minutes or until golden brown and caramelized, turning once.

Serve immediately garnished with lemon zest, fresh herbs or a drizzle of balsamic reduction.

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

Are parsnips healthy?

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.

How do I choose the best parsnips?

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.

If my parsnips are soft and limp, are they still good?

Since they have a high water content, the limpness means they have lost too much moisture. As long as they are not slimy, limp parsnips are still fine to use, but are best added to soups and stews.

What to serve with roasted parsnips

Here are a few suggestions for pairing main course proteins with the honey roast parsnips: Cedar Planked Chicken, Boneless Pork Roast with Gravy, Roast Turkey Breast, Sous Vide Bone-in Pork Roast, Vegetable Strudel or Classic Prime Rib Roast. And 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 to try

oven roasted vegetables (with sweet potatoes, peppers, eggplant, apples)
roasted head of cauliflower with grape relish
roasted honey glazed carrots
crispy oven roast potatoes

Salt is king when it comes to flavor enhancers. Check out our article on what experts say about the best salt for cooking (and what you should know).

If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks!

Print Recipe Pin Save Recipe

Rate this recipe here

5 from 7 votes