Are Honey-Roasted Parsnips Gluten-Free

Yes, this recipe is gluten-free.

Honey Roasted Parsnips Without Honey

Maple syrup or agave nectar are great natural alternatives in place of the 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.

What Honey To Use For Parsnips

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.

Can You Freeze Honey-Roasted Parsnips?

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.

Can You Reheat Honey-Roasted Parsnips?

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.

Do You Have To Peel Parsnips When Making Honey-Roasted Parsnips?

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.

Honey-Roasted Parsnips Recipe

Description

If you’re looking for a delicious and simple side dish to add to your Christmas day feast, look no further than honey-roasted parsnips! It’s such an easy recipe that requires only five ingredients. Plus, the sweet and savory flavor combination fits perfectly with a traditional Christmas spread. So why not give honey-roasted parsnips a try this year? You won’t regret it!

Ingredients

3.3lbs (1.5kg) parsnips, peeled & trimmed
2 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 sprigs fresh thyme
1/2 tsp fennel seeds
2 tbsp raw runny honey

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Instructions

Gather and prepare your ingredients. Preheat oven to 375ºF/190ºC/gas mark 5. Line a baking tray with baking parchment.
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.
Pour the parsnips onto a baking tray in a single layer, giving them plenty of room. Use two baking trays if necessary. Place the parsnips in a preheated oven and bake for 25 minutes.
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.

Equipment

Wusthof Cooks Knife

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Large Enamel Baking Sheet

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Wooden Chopping Board

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Glass Mixing Bowl Set

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Y Peeler

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Notes

Leftovers: Leftover Honey-Roast parsnips will keep in the refrigerator for 2-3 days or freeze for up to 3 months when stored in an airtight container. Although, I wouldn’t recommend freezing them as you lose some flavor and texture.
Reheating Instructions: Defrost the honey-roasted parsnips 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.

Prep Time: 10
Cook Time: 35
Category: Side Dish
Method: Roasting
Cuisine: British

Keywords: roast dinner, christmas dinner, thanksgiving, roast parsnips, honey roast parsnips, roasted vegetables