Honey roast parnips make a luxurious side dish, the perfect balance of sweet and savoury, soft and crunchy. Parsnips come into their own when roasted with a honey glaze, so make the most of this humble vegetable and turn a Sunday roast into a feast.
Honey roast parsnips
These golden crunchy parsnips, glazed with honey and fragrant with thyme, make a delicious addition to a traditional roast dinner. Sweet and sumptuous, they are particularly good with gammon, chicken or chestnuts.
- Parsnips are so delicious in soup – try this carrot parsnip soup
- Parsnip apple soup is another twist on parsnip soup
- If you love roast vegetables try this roast celeriac
Sweet, earthy parsnips can take a little extra sweetness without tipping over into a sweet dish. Serve them on the side with all your favourites meals for a glamorous touch.
I’ll show you how to make perfectly cooked, glazed parsnips, without burning the honey.
Why eat parsnips?
Parsnips have plenty of virtues, but are often neglected. Popular in northern and eastern Europe, they are more likely to be fed to pigs in Italy and Spain, which means they contribute to the distinctive flavour of Parma ham.
Full of vitamins and minerals, parsnips are a particularly good source of potassium and are usually inexpensive. They do, however, need a little cosseting. Boiled parsnips can be dull and, as the saying suggests, they need a little fat to bring out the best in them.
I find that roasting is the best way to enjoy parsnips. These roots have a wonderfully sweet note when roasted, and pair particularly well with gammon, but they are great with any roast. Enjoy these lovely honey glazed parsnips with all your favourite savoury dishes.
Why make honey roasted parsnips
- They’re easy
- They’re delicious
- Parsnips are nutritious
- They’re glamorous but cheap!
Honey roast parsnips ingredients
- Parsnips – not too skinny!
- Honey – runny honey is much easier to work with
- Oil – I prefer to use olive oil but you don’t want anything with a very strong flavour, so not your best salad oil.
- Pepper and salt – to season
- Fresh herbs – optional, for garnish
How to make honey roasted parsnips – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Prepare the parsnips. Top and tail, and peel off the skin. If your parsnips have a woody core, remove that too. Then cut into batons of approximately the same size. Even cutting means even cooking.
Step Two – Put the oil in the roasting tin and add the parsnips and thyme. Season with salt and pepper, then give everything a good mix together. Do not add the honey at this stage.
Helen’s Fuss Free Tip
Make sure your roasting pan is big enough so you can spread the parsnips out into one layer – you want them to roast, not steam. If necessary use two trays.
Roast at about 200°C/ Gas Mark 6 for 25–35 minutes.
The cooking time will vary depending on how chunky your parsnips are and how your oven behaves, so keep an eye on them.
Step Three – When the parsnips are starting to brown and reduce in size, remove from the oven and add the honey.
if you add the honey at the start of cooking it will burn and the parsnips will stick to the roasting pan.
Stir to coat the parsnips well with the honey. Return to the oven for approximately 15 minutes.
Step Four – When the parsnips are golden and crispy on the outside while soft in the centre, they are ready to serve.
Serve as a side dish. These honey glazed parsnips are good as part of a traditional roast dinner. Honey roast parsnips also pair well with nut dishes.
- Try maple syrup instead of honey for a vegan variant and a distinctive flavour.
- Roast a mix of carrots and parsnips
- Use your favourite herbs.
- Add a touch of paprika for some spice.
These honey glazed parsnips are best served freshly cooked. Leftovers can be stored in the fridge for a few days to add to soups and stews.
Hints and tips
- Use a large roasting tin so you can spread your parsnips out. This allows them to crisp up. Don’t be tempted to pile them on top of each other because this causes them to steam rather than roast.
- Always add the honey about two thirds of the way through cooking to stop it burning.
I feel that parboiling your roast parsnips sends them soggy. They don’t need it.
Don’t be tempted to boil them first, and as with all roast veg, make sure you spread them out well in the tray. Use two trays if you need to.
More recipes you will love
- Easy roasted baby potatoes – with herbs, garlic and olive oil
- Roast swede – one of the best ways to cook this staple.
- Parsnip and apple soup – a light and bright soup
- Curried parsnip soup – the classic parsnip soup, rich and full of flavour
- Carrot and parsnip soup – gorgeous golden soup perfect for a cold day!
Honey Roast Parsnips
- 750 g parsnips
- 2 tbsp olive oil
- 2 sprigs thyme (or other woody herb)
- 2 tbsp honey
- salt and pepper
- extra fresh herbs (optional, to garnish)
- Peel and cut the parsnips into pieces of approximately the same size. if needed discard the woody cores.750 g parsnips
- Put the oil in the pan. Add the parsnips and turn them in the oil. Season with pepper and add the sprigs of thyme. Then roast for 25–35 minutes at 200°C/ Gas Mark 62 tbsp olive oil, 2 sprigs thyme, salt and pepper
- Add the honey and stir well to coat the parsnips. Roast for a further 15 minutes.2 tbsp honey
- When the parsnips are golden and crunchy on the outside but fluffy inside, they are ready to serve. Adjust the seasoning. If you like, you can scatter them with more thyme and some chopped parsley as a garnish.salt and pepper, extra fresh herbs