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Honey Roast Parsnips

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A super easy recipe for Honey Roast Parsnips – honestly these are just the BEST roast parsnips for serving alongside your favourite roast dinner.

roast parsnips with honey and herbs in a white enamel roasting tin

Our honey roast parsnips are deliciously tender in the middle and sweet and sticky and caramelised around the edges – just the most perfect roast parsnips.

Roast parsnips are not only a great vegetable side dish for alongside a celebratory Easter roast dinner but they’re also a Christmas dinner essential! I serve these every time I do roast chicken dinner as they’re just a match made in roast dinner heaven.

Honey roast parsnips are actually super easy to make – I think they key for getting perfect roast parsnips is in the cutting. You really need to cut them all the same size so they cook perfectly all at the same time.

I cut them on the smaller side, this ensures the parsnips are super tender in the middle and just caramelising on the outside, making honey roast parsnips this way means they don’t burn and they stay totally delicious.

Honey Roast Parsnips Ingredients

  • 500g parsnips – peeled
  • 1 tbs olive oil
  • 2 tbs runny honey
  • 1 tsp dried Italian herbs
  • Pinch sea salt
  • Pinch cracked black pepper

How to make honey roast parsnips

Okay, it’s super easy to make perfect roast parsnips, just follow our step by step cooking guide and I guarantee you’ll just love the results.

How to cut parsnips for roasting

parsnips peeled and chopped ready for roasting.

Parsnips roast more evenly if you cut them on the smaller side – you’re aiming for pieces around the same size as your little finger. Then they’ll roast from raw in around 20 minutes.

Roasting Parsnips

When you think about roasting, the first thing that comes to mind is adding a big puddle of oil to a roasting tin and getting the fat really hot before plunging parboiled vegetables into it.

I want you to forget that way when it comes to roasting parsnips! I roast parsnips the same way I do potato wedges – tossing them in oil, herbs and seasoning and then spacing them well apart in a roasting tin.

This way of making honey roast parsnips means you won’t need to parboil them, and by spacing them well in one layer in the roasting tin, means they’ll actually roast, instead of going soggy.

How to cook roast parsnips

  • Preheat the oven – 220C / 425F / Gas Mark 7
  • Peel and cut the parsnips – cut the parsnips into pieces around the same size as your little finger.
  • Toss the parsnips in oil and seasoning – put the parsnips into a mixing bowl, drizzle over the oil, the dried Italian seasoning and a good pinch of salt and black pepper. Toss everything together with your hands so all the parsnips are well coated.

Don’t add the honey yet!

(if you add the honey at the beginning of cooking the parsnips will burn – always add it near the end, when there’s around 10 minutes of cooking time left)

chopped parsnips tossed in olive oil and herbs
  • Spread the parsnips in a roasting tin – make sure they’re well spaced and in one layer.
chopped parsnips in a roasting tin ready to roast
  • Roast the parsnips – put the parsnips into the hot oven and roast for 15 minutes.
  • Drizzle over the honey – after 15 minutes of cooking, remove the parsnips from the oven, turn them over (this helps them to cook evenly). And drizzle over the delicious, runny honey. Then return to the oven and cook for a further 10 minutes.
roast parsnips being glazed with honey part way through roasting

Can you roast parsnips without peeling?

If the parsnips are young, small parsnips then yes, you can roast without peeling – just give the skins a good scrub to remove any dirt first.

I’d also cut baby parsnips into halves or quarters before roasting.

Do you have to remove the core from parsnips?

If you’re using big, tough parsnips then yes, remove the core, it can be quite fibrous and woody so it’s best to just cut it out and discard.

Do you parboil parsnips before roasting?

I never parboil parsnips – they’ll go mushy and soggy as they roast if you parboil them.

The key to the perfect roast parsnips is to cut them small and roast them at a high temperature and not to use gallons of oil.

Make honey roast parsnips your way

You can switch the ingredients in our honey roast parsnips recipe to suit your own tastes. Try…

  • Swap the Italian dried herbs for rosemary, thyme or even a little smoked paprika for a smoky flavour.
  • Skip the honey altogether for a less sweetened roast parnsip

How to serve honey roast parsnips

Honey roast parsnips are a Christmas Dinner Essential!

They also go really well with roast chicken or roast turkey, just perfect!

You could also serve them as a vegetable side dish alongside dinner recipes like pies, stews and casseroles or even pasta.

More roast dinner essentials!

I like my roast dinners to come with lots of side dishes – the recipes below are all just delicious!

  • Rosemary Roast Potatoes

Honey Roast Parsnips Recipe

Yield: Serves 4

Honey Roast Parsnips

A super easy recipe for the BEST honey roast parnsips, they'll taste just great alongside a roast chicken dinner.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 500g parsnips 
  • 1 tbs olive oil 
  • 2 tbs runny honey 
  • 1 tsp dried Italian herbs
  • pinch sea salt
  • pinch cracked black pepper 

Instructions

  1. Preheat the oven – 220C / 425F / Gas Mark 7
  2. Peel and cut the parsnips – cut the parsnips into pieces around the same size as your little finger.
  3. Put the parsnips into a mixing bowl, drizzle over the oil, the dried Italian seasoning and a good pinch of salt and black pepper. Toss everything together with your hands so all the parsnips are well coated.
  4. Spread the parsnips in a roasting tin – make sure they’re well spaced and in one layer.
  5. Put the parsnips into the hot oven and roast for 15 minutes.
  6. After 15 minutes of cooking, remove the parsnips from the oven, turn them over (this helps them to cook evenly). And drizzle over the delicious, runny honey. Then return to the oven and cook for a further 10 minutes.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 151Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 46mgCarbohydrates: 30gFiber: 5gSugar: 15gProtein: 2g

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roast parsnips with honey and herbs in a white enamel roasting tin. Text overlay reads "super easy honey roast parsnips"

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