Honey Roasted Parsnips

Honey Roasted Parsnips are a revelation! I stumbled upon this recipe last Thanksgiving when I was desperately seeking a side dish that would be both impressive and easy. Let me tell you, these parsnips were the star of the show, even outshining the turkey in some family members’ opinions (don’t tell my grandma!). The sweetness of the honey beautifully caramelizes as they roast, creating these irresistibly tender and slightly crispy edges. The earthy parsnip flavour is perfectly balanced with the honey’s warmth, making it a side that even vegetable skeptics will adore. Since then, Honey Roasted Parsnips have become a regular feature on our dinner table, not just for special occasions but for any weeknight when we crave something comforting and flavourful. Trust me, once you try this recipe, you’ll understand why it’s become a firm family favourite in our home – it’s simply divine!

Ingredients You’ll Need for Honey Roasted Parsnips

• Parsnips: 1 kg, peeled and cut into batons. The star of the dish, parsnips offer a unique sweet and earthy flavour that roasts beautifully. Choose firm parsnips for the best texture.
• Olive Oil: 3 tablespoons. Essential for roasting, olive oil helps the parsnips caramelize and prevents them from drying out. It also adds a subtle fruity flavour.
• Honey: 3 tablespoons. The magic ingredient! Honey provides a natural sweetness that enhances the parsnips’ flavour and creates a beautiful glaze as they roast. Use a good quality honey for the best taste.
• Fresh Thyme: 2 sprigs. Adds a fragrant, herbaceous note that complements the sweetness of the honey and earthiness of the parsnips. Fresh thyme is preferred for its vibrant aroma.
• Salt: ½ teaspoon. Enhances the flavours of all the ingredients and balances the sweetness. Use sea salt or kosher salt for best results.
• Black Pepper: ¼ teaspoon, freshly ground. Adds a subtle warmth and spice that complements the sweetness and earthiness. Freshly ground pepper offers a more vibrant flavour.

How to Make Honey Roasted Parsnips: A Step-by-Step Guide

1. Preheat Your Oven and Prepare the Parsnips: Begin by preheating your oven to 200°C (400°F). This high temperature is crucial for achieving beautifully roasted and caramelized parsnips. While the oven is heating, prepare your parsnips. Start by peeling them thoroughly using a vegetable peeler. Once peeled, trim off the top and bottom ends. The size and shape of your parsnip pieces are important for even cooking. Aim to cut the parsnips into batons, roughly 1-inch thick and 2-3 inches long. Uniform size ensures they cook at the same rate. If your parsnips are particularly thick at the top end, you may want to halve them lengthwise before cutting into batons to maintain consistency.
2. Toss Parsnips with Oil and Seasoning: In a large bowl, place the prepared parsnip batons. Drizzle them generously with 3 tablespoons of olive oil. Ensure all the parsnips are lightly coated in oil. This oil coating is vital as it prevents sticking and promotes even roasting and browning. Next, season the parsnips. Sprinkle ½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper over the oiled parsnips. Add the sprigs of fresh thyme to the bowl as well. Toss everything together thoroughly using your hands or a spatula to ensure the parsnips are evenly coated with oil, salt, pepper, and thyme. The thyme sprigs will infuse their flavour into the parsnips as they roast.
3. Arrange Parsnips on a Baking Tray: Spread the seasoned parsnips in a single layer on a large baking tray. It’s crucial to avoid overcrowding the tray. Overcrowding will steam the parsnips instead of roasting them, resulting in soggy parsnips rather than crispy, caramelized ones. If necessary, use two baking trays to ensure the parsnips have enough space. Arrange them so they are not overlapping as much as possible.
4. Roast the Parsnips: Place the baking tray(s) in the preheated oven and roast for 20 minutes. After 20 minutes, remove the tray from the oven. Using tongs or a spatula, flip the parsnips over. This ensures even browning and cooking on all sides. Return the tray to the oven and continue roasting for another 15-20 minutes, or until the parsnips are tender and golden brown. The roasting time may vary slightly depending on the thickness of your parsnip batons and your oven. To check for doneness, pierce a parsnip baton with a fork. It should be easily pierced and tender throughout.
5. Add Honey and Glaze: Once the parsnips are tender and golden, remove the baking tray from the oven again. Drizzle 3 tablespoons of honey evenly over the roasted parsnips. Ensure the honey coats as many parsnips as possible. Return the tray to the oven for a final 5-7 minutes. This final roasting with honey is what creates the beautiful glaze and caramelization. Keep a close eye on them during this stage as the honey can burn quickly if the heat is too high or they are left in for too long. The parsnips are ready when they are beautifully glazed, slightly sticky, and have deepened in colour.
6. Serve Immediately: Remove the Honey Roasted Parsnips from the oven and let them rest for a minute or two. Discard the thyme sprigs. Serve immediately while they are hot and glazed. The warmth enhances their flavour and texture. Honey Roasted Parsnips are best enjoyed fresh from the oven when they are at their peak of tenderness and sweetness. They make a delicious and elegant side dish for a variety of meals.

Honey Roasted Parsnips Nutrition Information

(Per Serving – Servings: 6)

• Calories: Approximately 150 kcal per serving. A moderate calorie count, making it a relatively light and healthy side dish option. The calorie content primarily comes from the parsnips, olive oil, and honey.
• Fat: Approximately 6g per serving. Primarily from the olive oil, which is a source of healthy monounsaturated fats. These fats are beneficial for heart health.
• Carbohydrates: Approximately 23g per serving. Parsnips are naturally higher in carbohydrates than some other root vegetables, and the honey contributes to the carbohydrate content. These carbohydrates provide energy.
• Fiber: Approximately 5g per serving. Parsnips are a good source of dietary fiber, which is essential for digestive health, helps regulate blood sugar levels, and promotes feelings of fullness.
• Vitamin C: Parsnips are a source of Vitamin C. While the exact amount may vary, Vitamin C is an antioxidant that supports the immune system and has various health benefits.

Please note: Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes.

Prep Time and Cook Time Breakdown

• Prep Time: Approximately 15 minutes. This includes peeling and chopping the parsnips, measuring out the oil, honey, and seasonings, and tossing everything together. The prep work is quick and straightforward.
• Cook Time: Approximately 40-47 minutes. This includes the initial roasting time, flipping the parsnips, and the final roasting with honey to glaze them. The majority of the time is hands-off while the oven does the work.
• Total Time: Approximately 55-62 minutes. From start to finish, you can have delicious Honey Roasted Parsnips ready in about an hour, making it a manageable side dish even on busy days.

Serving Suggestions: Perfect Pairings for Honey Roasted Parsnips

Honey Roasted Parsnips are incredibly versatile and can be served in numerous ways. Their sweet and savory flavour profile complements a wide range of dishes. Here are some serving suggestions to inspire you:

• As a Classic Side Dish:
  • Sunday Roast: Perfect alongside a traditional Sunday roast chicken, beef, or lamb. The sweetness of the parsnips cuts through the richness of the meat beautifully.
  • Holiday Feasts: An excellent addition to Thanksgiving, Christmas, or Easter dinners. They pair wonderfully with turkey, ham, or festive vegetarian mains.
  • Weeknight Dinners: Elevate a simple weeknight meal by serving Honey Roasted Parsnips with pan-fried fish, grilled chicken breasts, or pork chops.
• Alongside Protein Mains:
  • Roasted Chicken or Turkey: The honey glaze complements poultry particularly well, enhancing the flavour of both the parsnips and the meat.
  • Pork Loin or Tenderloin: The sweetness of the parsnips balances the richness of pork, creating a harmonious flavour combination.
  • Lamb Chops or Roast Lamb: The earthy and slightly gamey flavour of lamb is beautifully enhanced by the sweet and savory parsnips.
  • Beef Steak or Roast Beef: Honey Roasted Parsnips provide a delightful contrast to the robust flavour of beef.
  • Salmon or White Fish: Their delicate sweetness pairs surprisingly well with the flavour of fish, especially baked or pan-fried varieties.
• Vegetarian and Vegan Pairings:
  • Nut Roasts: Serve alongside a vegetarian nut roast for a festive and flavourful vegetarian main course.
  • Lentil Loaf: The sweetness of the parsnips complements the earthy and savory flavours of lentil loaf.
  • Vegetarian Wellington: A sophisticated vegetarian main course, perfectly enhanced by the addition of Honey Roasted Parsnips.
  • Roasted Vegetable Platter: Include Honey Roasted Parsnips as part of a larger roasted vegetable platter with other root vegetables like carrots, potatoes, and sweet potatoes for a vibrant and colourful side dish.
• Creative Serving Ideas:
  • Warm Salad Base: Toss cooled Honey Roasted Parsnips with mixed greens, crumbled feta cheese (or vegan feta), toasted nuts, and a light vinaigrette for a delicious warm salad.
  • Soup Garnish: Dice leftover Honey Roasted Parsnips and use them as a flavourful and textural garnish for creamy soups like butternut squash or carrot soup.
  • Stuffing Ingredient: Chop Honey Roasted Parsnips and add them to your favorite stuffing recipe for added sweetness and depth of flavour.
  • Breakfast Hash: Dice leftover parsnips and incorporate them into a breakfast hash with potatoes, onions, and eggs for a unique and flavourful morning meal.

Expert Tips for the Best Honey Roasted Parsnips

1. Choose Parsnips of Similar Size: Select parsnips that are roughly the same size in diameter. This ensures they cook evenly and will be tender at the same time. If you have some larger and smaller parsnips, cut the larger ones into thicker batons and the smaller ones into thinner batons to compensate for the size difference and promote even cooking.
2. Don’t Overcrowd the Baking Tray: As mentioned earlier, overcrowding is the enemy of roasted vegetables. Give the parsnips space on the baking tray. If they are too close together, they will steam rather than roast, resulting in soft and soggy parsnips instead of crispy and caramelized ones. Use two baking trays if necessary to ensure a single layer.
3. Preheat the Oven Properly: Make sure your oven is fully preheated to the correct temperature (200°C/400°F) before you put the parsnips in. Starting with a hot oven is crucial for achieving good caramelization and preventing the parsnips from becoming mushy.
4. Use Good Quality Honey: The flavour of the honey is a key component of this dish. Opt for a good quality honey that you enjoy the taste of. Different types of honey, like wildflower, clover, or acacia, will impart slightly different flavour nuances to the parsnips. Experiment to find your favourite!
5. Don’t Skip the Thyme (or Substitute Wisely): Fresh thyme adds a beautiful aromatic element that complements the honey and parsnips perfectly. If you don’t have fresh thyme, you can use dried thyme, but use it sparingly (about ½ teaspoon) as dried herbs are more concentrated in flavour. Rosemary or sage could also be used as alternative herbs, but thyme is particularly well-suited to this recipe.
6. Adjust Roasting Time as Needed: Oven temperatures can vary, and the size of your parsnip batons will also affect cooking time. Check for doneness by piercing a parsnip with a fork. It should be easily pierced and tender throughout. If they are browning too quickly before they are tender, you can lower the oven temperature slightly or loosely tent the baking tray with foil to prevent excessive browning.
7. Glaze Towards the End: Add the honey towards the end of the roasting process (in the last 5-7 minutes). Honey can burn easily if exposed to high heat for too long. Adding it later ensures it creates a beautiful glaze without burning and becoming bitter.
8. Serve Immediately for Best Texture: Honey Roasted Parsnips are at their absolute best when served immediately after roasting. They are tender, glazed, and slightly crispy around the edges. While they can be reheated, they are never quite as perfect as when they are freshly made. Plan to serve them as soon as they are ready for the optimal eating experience.

Frequently Asked Questions About Honey Roasted Parsnips

Q1: Can I make Honey Roasted Parsnips ahead of time?
A: While Honey Roasted Parsnips are best served fresh, you can prepare them partially ahead of time. You can peel and chop the parsnips and toss them with oil, salt, pepper, and thyme up to a few hours in advance. Store them in an airtight container in the refrigerator. When ready to cook, proceed with roasting as directed, but you might need to add a few extra minutes to the roasting time if starting from cold. However, roasting them fully in advance and reheating is not recommended as they can lose their crispiness and become slightly soggy.

Q2: Can I use maple syrup instead of honey?
A: Yes, maple syrup can be used as a substitute for honey if you prefer or need a vegan option. Maple syrup will provide a slightly different flavour profile, with a more caramel-like note compared to the floral sweetness of honey. The roasting method remains the same.

Q3: Can I add other vegetables to roast with the parsnips?
A: Absolutely! Honey Roasted Parsnips are delicious on their own, but they also pair well with other root vegetables. Carrots, sweet potatoes, and butternut squash are excellent additions. Cut the other vegetables into similar-sized pieces as the parsnips and roast them together. Be mindful of different cooking times – some vegetables might cook faster or slower than parsnips, so adjust accordingly.

Q4: Can I use dried thyme instead of fresh thyme?
A: Yes, you can use dried thyme if fresh thyme is not available. Use about ½ teaspoon of dried thyme for 2 sprigs of fresh thyme. Dried herbs are more concentrated in flavour, so use them sparingly. Add the dried thyme along with the salt and pepper when tossing the parsnips with oil.

Q5: How do I store leftover Honey Roasted Parsnips?
A: Store leftover Honey Roasted Parsnips in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 180°C (350°F) or in a skillet over medium heat until warmed through. Reheating in the oven will help retain some crispiness. Microwaving is also an option but may result in a softer texture.

Q6: Can I freeze Honey Roasted Parsnips?
A: Freezing roasted parsnips is not recommended as it can significantly alter their texture, making them mushy upon thawing. They are best enjoyed fresh or within a few days of refrigeration.

Q7: My Honey Roasted Parsnips are not caramelizing, what am I doing wrong?
A: Several factors can affect caramelization. Ensure your oven is preheated to the correct temperature (200°C/400°F). Don’t overcrowd the baking tray, as steaming will prevent browning. Make sure you are using enough oil – a good coating of oil helps with caramelization. Finally, adding the honey in the last 5-7 minutes is crucial for creating the glaze without burning. If you are doing all of these things and they are still not caramelizing, your oven temperature might be slightly lower than indicated, so consider increasing the roasting time slightly or increasing the oven temperature by 10-20 degrees for the last few minutes, keeping a close eye to prevent burning.

Q8: Are Honey Roasted Parsnips healthy?
A: Honey Roasted Parsnips can be a healthy side dish as part of a balanced diet. Parsnips are a good source of fiber, vitamins, and minerals. Olive oil provides healthy fats, and honey, while sugar, is used in moderation to enhance flavour and create a glaze. Compared to some other richer side dishes, Honey Roasted Parsnips are a relatively lighter and more nutritious option, especially when enjoyed in moderation as part of a varied diet.