These Easy Honey Roasted Parsnips are perfect for Thanksgiving and Christmas. They are seasoned with a handful of ingredients and ready in no time. Serve as a side or snack.
Fall and Winter are upon us so you know I have to whip out the seasonal produce. Parsnips are popular during cooler months and for good reason too. They can be made in various ways and pair well with turkey, chicken, beef and other veggies.
This parsnip recipe features a mouthwatering honey marinade that complements the sweet and nutty flavor of the parsnips. White vinegar adds a touch of acidity and paprika adds some spice. You won’t get enough of these crispy and tender parsnips. When I served them for my family, they vanished in no time.
What I Love About This Recipe
- The honey glaze caramelizes the parsnips, giving them a beautiful golden-brown color and a sweet and nutty flavor.
- The natural flavor of the parsnips is enhanced when roasted.
- It is quick and easy to make.
- It pairs well with various dishes.
- Parsnips: Select fresh, unbruised parsnips for this recipe. Make sure you wash them and remove the stem and tip before roasting.
- Honey: Use good-quality honey for the best flavor.
- White wine vinegar: Add a splash of vinegar for acidity. You can swap this with apple cider vinegar.
- Salt: To taste.
- Rosemary: I use dried rosemary for this recipe, however you can use a rosemary sprig instead.
- Paprika: Use paprika for color and flavor. You can use black pepper instead if you don't have any to hand.
- Oil: Use vegetable oil or sunflower oil.
- Parsley: Garnish with chopped fresh parsley.
- Baking tray
- Non-stick paper
- Chopping board
- For extra crunch, add some sesame seeds before or after baking. Sesame seeds are rich in protein, adding a nutty flavor and texture to the parsnips.
- If you are not a fan of rosemary, then you can swap this with thyme instead. Thyme is another aromatic herb that goes well with parsnips.
- You can add carrots to the parsnips, but you may need to double the seasonings. Carrots add a pop of color and sweetness to the dish. However, they may have a different cooking time than parsnips, so you may want to cut them smaller or parboil them before roasting.
- Make honey roasted parsnips air fryer style. Air fry the parsnips at 180°C/356°F for 10-15 minutes, shaking the basket 2-3 times.
How to Make Honey Roasted Parsnips
- Preheat oven to 180°C/160°C fan/gas 4. Line a large baking tray with parchment paper.
- Wash the parsnips and trim off the ends. Then, pat them dry with a kitchen towel. Cut the parsnips lengthways into halves, then cut each half into quarters.
3. Next, transfer the parsnips to a large bowl and toss them with honey, vinegar, salt, paprika, rosemary and oil until well coated. Alternatively, you can drizzle these ingredients over the parsnips on the tray and toss them gently with your hands or a spatula.
4. Arrange the parsnips in a single layer on the prepared tray and bake for 25 to 35 minutes, or until golden and tender, turning them once halfway through.
Tips and Tricks
- Parsnips: To save time, you can parboil the parsnips for about 10 minutes before roasting. This will make them softer and faster to cook in the oven.
- Honey: For a sweeter and stickier glaze, baste the parsnips with more honey in the last 10 minutes of roasting, turning them over to coat them evenly.
- Batches: Double or triple this recipe if you are feeding a crowd. You may need a larger tray.
No, you don’t have to parboil them before roasting, but it is a matter of personal preference. However, some people prefer to do so because it makes the parsnips soft and tender, and they roast quicker and crispier.
Whether you peel the parsnips or not depends on your personal preference. Peeling makes the parsnips tender, but it can also take more time. The skin has a tougher texture, but it can save time and retain more nutrients.
Parsnips taste bitter when they are old, too large or have been stored for too long. You can avoid this by selecting parsnips that are fresh, medium or small-sized and make sure you cook them within 3 days of buying.
Thanks for reading this recipe; comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Easy Honey Roasted Parsnips
- baking tray
- Non-stick paper
- chopping board
- 500 g of Parsnips
- 2 tablespoon honey
- 1 tablespoon of white wine vinegar
- Salt to taste
- ¼ teaspoon of paprika
- 2 teaspoon of rosemary or one sprig
- A splash of vegetable oil
- Chopped fresh parsley to garnish
- Heat oven to 180°C/160°C fan/gas 4 and line a large tray with parchment paper.
- Wash, trim and dry the parsnips. Cut them lengthways into quarters.
- In a large bowl, toss the parsnips with honey, vinegar, salt, paprika, rosemary and oil. Or drizzle these over the parsnips on the tray and toss gently.
- Spread the parsnips in a single layer on the tray and bake for 25 to 35 minutes, turning once, until golden and tender.
- Sprinkle some parsley over the parsnips and serve hot or warm with turkey and roast potatoes or your choice of main dish.
- If you want to speed up the roasting process, you can boil the parsnips for 10 minutes before putting them in the oven. This will make them softer and easier to cook.
- To make the parsnips more sweet and sticky, brush them with more honey in the last 10 minutes of roasting, and flip them over to coat them well.
- You can easily scale up this recipe if you have more guests. Just use a bigger tray and adjust the quantities accordingly.