These honey roast parsnips is a traditional British side dish, often served with a Sunday roast dinner, or on Christmas Day. They are so easy to make, and taste absolutely fantastic!
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Baked parsnips are so easy to make, and highly underrated. In this recipe we glaze the root vegetables with honey, which makes them sweet and sticky on the surface. Honey glazed parsnips are really popular in the UK, and a staple side dish for many.
Parsnips are also incredibly affordable, almost always in season, and you can learn how to cook them with just a few, simple steps.
Ingredients
To make honey roasted parsnips, all you need is raw parsnips, honey, balsamic vinegar and salt. You can also of course add any additional seasoning if you like, such as dried herbs or spices.
The balsamic vinegar is optional and can be omitted, however I think it adds a nice flavor to the vegetables and highly recommend you to try it!
Roasting parsnips
Peel the parsnips and cut them into sticks. Cut them into the same thickness to ensure that they cook evenly.
Add them to a baking tray, and add runny honey, salt and balsamic vinegar on top. Stir to coat every piece of parsnip, then transfer the tray to the oven.
Roast for about 20-30 minutes, or until they are cooked through, turning them halfway through the cooking time. The honey roast parsnips are finished when they have started to brown on the edges, and they are soft enough to put a fork through them.
Top tips
Here's my best advice to help you succeed with this recipe:
- The exact cooking time can vary, depending on the size of your parsnips and the exact temperature in the oven. Always test the roast parsnips by piercing them with a fork. If the fork can slide through the vegetables with little resistance, they are done.
- If you cut the parsnips so that each piece is equal in thickness, they will cook more evenly.
Serving suggestions
If you're wondering what to have with honey roast parsnips, here are some delicious entrees that I think they would pair well with:
- Spatchcock Chicken - Quick roast chicken with crispy skin.
- Slow Cooker Gammon - A British family favorite!
- Beef and Pork Meatballs - Meatballs are really easy to make, and these taste fantastic.
- Bacon Wrapped Chicken Thighs - A simple, but delicious chicken entree.
- Roast Chicken with Lemon and Rosemary - You can't beat a classic roast chicken dinner.
Variations
Here are some of my favorite alternative ways to cook parsnips:
Vegan: If you want to make vegan glazed parsnips, you can substitute the honey for agave nectar or maple syrup. Maple syrup parsnips are amazing in the fall and winter.
Parsnips and carrots: Carrots and parsnips have similar shapes, and roast in the same amount of time, which means that you can easily combine the two and roast them together. Replace half the parsnips with carrots to make two sides in one!
Cheesy: Sprinkle some freshly chopped herbs and shredded parmesan over the parsnips for a cheesy version. This should 100% convince any picky eaters.
Leftovers
Honey roast parsnips taste best when served immediately, however you can store any leftovers in a sealed container in a refrigerator for up to 3 days.
Reheat the leftovers in an oven, air fryer or microwave, and serve them hot as a side dish with future meals.
Frequently asked questions
Some roasting methods include parboiling the parsnips before cooking. This is not necessary with the method outlined in this recipe.
No, you can leave the peel on if you prefer. Some parsnips, particularly the larger ones, tend to have a tough peel that I recommend removing.
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Recipe
Honey Roast Parsnips
Ingredients
Instructions
- Preheat the oven to 425°F / 220°C / 200°C fan oven / Gas Mark 7.
- Peel the parsnips and cut them into sticks. Cut them into the same thickness to ensure that they cook evenly.
- Add them to a baking tray, and add runny honey, olive oil, salt and balsamic vinegar on top. Stir to coat every piece of parsnip, then transfer the tray to the oven.
- After 15 minutes, turn the parsnips over, and leave them to cook until they are cooked through.
- The honey roasted parsnips are finished when they have started to brown on the edges, and they are soft enough to put a fork through them. This takes between 20-30 minutes, depending on the thickness of your parsnips.
Video
Notes
- The exact cooking time can vary, depending on the size of your parsnips and the exact temperature in the oven. Always test the roast parsnips by piercing them with a fork. If the fork can slide through the vegetables with little resistance, they are done.
- If you cut the parsnips so that each piece is equal in thickness, they will cook more evenly.
- Honey roast parsnips taste best when served immediately, however you can store any leftovers in a sealed container in a refrigerator for up to 3 days.
Dannii
These are always a must when we make a roast dinner.
Tonje
It's a classic that I'm surprised the rest of the world hasn't discovered yet!
Jill
I've added parsnips to stews before, but never eaten them on their own. I'll have to try this recipe!
Tonje
Parsnips are great in stews, but amazing roaste! let me know what you think 🙂
Amy
This sounds like a delicious side dish, can't wait to try it!
Erika
I've never cooked with parsnips before. These look fantastic!
Tonje
You should try it! Such a nice, inexpensive side dish. It's very popular in the UK.
Jen
I love trying new dishes! This sounds like a flavorful side dish to add to our pork loin tonight. Thanks!
Tonje
It's a great pairing with pork. Let me know howe it turns out!