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!
- 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