If you’re looking for a delicious and simple side dish to add to your Sunday Roast dinners, look no further than this Honey-Roasted Parsnips Recipe! It’s such an easy recipe that requires only five ingredients. Plus, the sweet and savory flavor combination fits perfectly with a traditional Roast.
Why You’ll Love Honey-Roasted Parsnips
- They’re roasted, not fried. Roasting is a healthier way to cook vegetables to bring out their natural sweetness. These parsnips are roasted to perfection so that you can enjoy all the flavor without excessive use of fat.
- They’re sweetened with honey. These parsnips are lightly sweetened with a drizzle of honey, which gives them a subtle sweetness that pairs perfectly with the savory herbs. The honey also helps to caramelize the parsnips, making them extra delicious.
- They’re spiked with fennel seeds. Fennel seeds add a lovely aniseed flavor to the parsnips that take them to next level delicious.
- They’re perfect for holiday gatherings. Sure to be a hit with your guests, these honey-roasted parsnips are ideal for holiday gatherings, Sunday roasts, or potluck dinners.
- They’re easy to make! Despite their fantastic flavor, these parsnips are relatively easy to make. Simply roast the parsnips in the oven until they’re tender, drizzle with honey, and sprinkle with herbs. That’s it!
One of the best things about simple recipes is that they are often the most flavorful. With just a few ingredients, each one is able to shine. That’s certainly the case with these Honey-Roasted Parsnips. With just five ingredients, plus salt and pepper, you can have delicious parsnips on the dinner table in no time. It’s the perfect side dish!
- Parsnips: One of the best root vegetables to deliver natural sweetness.
- Fresh Thyme: Adds savory flavors without overwhelming the dish. Ideal for balancing the sweetness.
- Runny Honey: Caramelizes the parsnips, making them divinely sticky and crispy all at the same time.
- Fennel Seeds: Bring a gentle aniseed flavor that pairs incredibly well with the sweet sticky parsnips.
- Extra Virgin Olive Oil: Helps the parsnips get crispy on the outside.
- Sea Salt and Pepper: To lift all the flavors!
How to Make Honey-Roasted Parsnips: Step-By-Step
Cut down the length of the parsnips so that each creates 4 wedges. Then transfer them to a large mixing bowl. Pour in the olive oil and season with salt and pepper. Toss well so each parsnip is coated.
- Baking Tray
Tip the parsnips onto a roasting tray in a single layer, giving them plenty of room. Use two smaller baking trays if you don’t have a large baking sheet. This will ensure the parsnips roast instead of steam in the oven.
Place the parsnips in a preheated oven and bake for 25 minutes. Then, remove the parsnips from the oven, add the thyme sprigs and fennel seeds, and drizzle with honey. Give everything a good toss together and roast for another 10-15 minutes until the parsnips are golden and crispy.
- Serve & Enjoy
Once cooked, remove the thyme leaves from the sprigs and sprinkle them over the parsnips. Discard the sprigs.
Find the recipe card with exact ingredients and full recipe instructions at the bottom of this page. ⇩
- Spicy Honey-Roasted Parsnips: Suppose you want to add a little heat to your honey-roasted parsnips. In that case, add half a teaspoon of chili powder into the mixing bowl with the olive oil before roasting. The chili will give the parsnips a nice kick that balances the sweetness of the honey.
- Maple-Roasted Parsnips: For a delicious twist on honey-roasted parsnips, try using maple syrup in place of honey. The maple syrup will give the parsnips a rich, deep flavor that pairs perfectly with the roasted fennel seeds and thyme.
- Rosemary-Roasted Parsnips: If you’re looking for a more savory option, try adding some fresh rosemary. The rosemary will infuse its flavor into the parsnips as they roast, creating a wonderfully fragrant dish.
- Garlic-Roasted Parsnips: For an extra flavorful dish, try adding some garlic to the mix. The garlic will roast with parsnips and infuse them with its delicious flavor.
- Orange-Roasted Parsnips: Try adding some freshly squeezed orange juice when you add the olive oil for a citrusy twist. The orange juice will add a lovely brightness to the dish that pairs perfectly with the sweetness of the honey and the earthiness of the roasted herbs.
- Chop the parsnips into similar size pieces: When cooking parsnips, it’s important to chop them into similar size pieces so they cook evenly. If some of the chopped parsnips are bigger than others, they’ll take longer to cook. And if some pieces are too small, they’ll overcook and burn. By their very nature, parsnips will be thicker from one end to the other – but don’t worry too much about that. It can add a nice amount of texture to a bite.
- Add an even coat of oil: To ensure the parsnips get an even coat of oil, I place them in a mixing bowl, drizzle over the oil and seasonings and then give everything a good mix with my hands. This way, every bite will have just the right amount of crispiness.
- Add the honey in the final 10 minutes: Adding the honey to the parsnips for the last 10 minutes will ensure it doesn’t end up burnt on the baking tray.
NUTRITION TIP: The parsnip is a nutrient-packed powerhouse that deserves a spot on your table. This root vegetable is an excellent source of fiber and vitamin C. In the body, vitamin C doubles up as a powerful antioxidant, which may protect against chronic conditions like diabetes, autoimmune disorders, and heart disease. [Source] So the next time you’re at the grocery store, give parsnips a try and enjoy the health benefits they have on offer.
Frequently Asked Questions
Yes, this recipe is gluten-free.
Maple syrup or agave nectar are great natural alternatives in place of honey. Avoid maple-flavored syrup and agave syrup, as these are highly processed versions. Using maple syrup or agave nectar would make the roasted parsnips suitable for vegans. Alternatively, you can skip the added sugars altogether. Roasting parsnips brings out their natural sweetness. You may find they are sweet enough without them.
The best type of honey is raw and unprocessed, as it doesn’t contain added sugars or preservatives. I love to buy local honey or from small producers in the UK. Check out what’s available where you live.
Yes! Once the honey-roasted parsnips have cooled at room temperature, place them on a baking sheet and freeze them for about 2 hours. This will stop them from freezing in one big clump. Then, place the frozen parsnips into a freezer bag or airtight container for up to 3 months. However, it is worth mentioning that they will lose some flavor and texture once frozen.
Yes! If the parsnips are frozen, defrost them in the fridge overnight before reheating. For best results, reheat chilled parsnips in the oven, on a baking tray lined with parchment paper, for 15-20 minutes at 375ºF/190ºC/gas mark 5.
Large and medium-sized parsnips are better peeled as the skin can become quite leathery as the parsnip ages. You can avoid peeling if you buy good quality, small parsnips. Just scrub them really well with a vegetable brush.
More Side Dish Ideas
If you like the look of these Honey-Roasted Parsnips, I have more side dishes for you to try…
- The Best Crispy Roast Potatoes
- Braised Red Cabbage
- Honey Glazed Carrots with Orange
- Brussels Sprouts with Bacon
- Roasted New Potatoes with Garlic, Rosemary and Shallots
- Creamy Cauliflower Mash with Thyme
- Roasted Butternut Squash
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Printable Recipe Card
Honey-Roasted Parsnips Recipe
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- 3.3 pounds (1.5 kg) parsnips, washed, peeled and trimmed
- 2 tablespoon extra virgin olive oil
- ½ teaspoon sea salt flakes
- ¼ teaspoon black pepper, freshly ground
- 4 sprigs fresh thyme
- ½ teaspoon fennel seeds
- 2 tablespoon raw runny honey
- Prepare: Gather and prepare your ingredients. Preheat oven to 375ºF/190ºC/gas mark 5. Line a baking tray with baking parchment.
- Prepare Parsnips: Cut down the length of the parsnips so that each creates 4 wedges. Then transfer them to a large mixing bowl. Pour in the olive oil and season with salt and pepper. Toss well so each parsnip is coated.
- Bake: Pour the parsnips onto a baking tray in a single layer, giving each plenty of room. This will prevent the parsnips from steaming. Use two baking trays if necessary. Place the parsnips in a preheated oven and bake for 25 minutes.
- Add Flavor Boosters: After 25 minutes, remove the parsnips from the oven, add the thyme sprigs and fennel seeds, and drizzle with honey. Give everything a good toss together and roast for another 10-15 minutes until the parsnips are golden and crispy. Once cooked, remove the thyme leaves from the sprigs and sprinkle them over the parsnips. Discard the sprigs.
- Serve and Enjoy!
Nutrition Information (Per Serving)
Nutrition Disclaimer: Nutritional information is estimated using an online nutrition calculator. For accuracy, we recommend you calculate using the exact ingredients and brands you used.