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Honey Roast Parsnips.
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5 from 4 votes

Honey Roast Parsnips

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!
Prep Time5 mins
Cook Time30 mins
Course: Side Dish
Cuisine: British
Keyword: dairy free, gluten free, honey, nut free, parsnip
Servings: 6
Calories: 177kcal
Author: Tonje
Cost: Cheap


  • 2 lbs parsnips (1 kg)
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon salt


  • 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.



  • 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.


Calories: 177kcal | Carbohydrates: 33g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 209mg | Potassium: 567mg | Fiber: 7g | Sugar: 13g | Vitamin C: 26mg | Calcium: 54mg | Iron: 1mg