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These roasted parsnips are golden and crispy on the outside and soft and fluffy on the inside. Flavoured with honey and garlic, they are a perfect compliment for any roast dinner, and a perfect addition to your holiday table.
While you are admiring these roasties, take a look at equally stunning Maple Glazed Carrots for another side dish option.
If you are someone who is hoping to expand their veg repertoire, this recipe is for you. I only fell in love with parsnips once we moved to the UK more than a decade ago now.
Here in the UK they are a part of a Sunday roast meal, a weekly tradition, therefore much more on the forefront of the veg world. And let me tell you, this is a position they richly deserve.
My favourite way to cook parsnips is to roast them, but that’s not the only option. Besides that, you can also put them in soups, stews, cook them gratin style, or in any other way your imagination inspires you to do.
Why you’ll love this recipe
If you’ve never tasted parsnips before, don’t be afraid. They are closely related to carrots, so the taste is not going to be too foreign. While they are similar to carrots in shape – and just as cheap to buy – they are less sweet and a little earthy.
When roasted with savoury seasoning they can even resemble roasted potatoes but are much lower in carbs. So if you are on a low carb diet, take notice! They are also low in calories and high in fibre and antioxidants, a true nutritional powerhouse.
The reason why roasting them is my preferred method of cooking is because it accentuates their natural sweetness. I also adore what it does to the texture of parsnips. With a little bit of oil brushed on top, they turn crispy on the outside while maintaining a soft centre.
(Because of how roasting enhances sweetness of so many vegetables, it’s a cooking method I come back to often. For other examples, try my Roasted Garlicky Brussels Sprouts and Carrots or Roasted Parmesan Broccoli.)
Recipe Tips and Notes
- Although you don’t have to peel parsnips before cooking them I prefer to do so. The surface tends to crisp up more when they are peeled. If you cook yours unpeeled, make sure to scrub them really well.
- Make sure your parsnips are either similar in size or cut them to size to ensure even cooking.
- Some people roast parsnips from raw but I par-boil them for 5 minutes before roasting. This speeds up the process and makes the interior fluffier in texture.
- I glaze these parsnips three times for various reasons. First with the combination of oil, rosemary, garlic powder and salt to get that crispy coating.
- The second time, I add honey and mustard for caramelisation. If you add it from the start, the sugar will burn before the parsnips are roasted. You can omit the mustard if you are not a fan but I find it balances out the sweetness of honey.
- Lastly, I brush the roasted parsnips with the remaining mixture right after you take them out of the oven.
Serving suggestions
This is a side dish that would normally be found as part of a holiday spread, with Thanksgiving or Christmas top of the list. But given how good it tastes, and how little effort it takes, I think they are suitable for any roast dinner, any time of the year.
As a sweet side, all you really need is a savoury main dish, like roast beef, pork or chicken. Sweet and savoury match perfectly here, perfectly balancing out your meal.
Storage and leftovers
Keep any leftovers in an This is an affiliate link.airtight container and refrigerated. Eat within 3-4 days.
You’ll have lots of options when it’s time to reheat. Although they can be warmed up in a microwave or This is an affiliate link.air fryer but I prefer returning them to the oven.
Place them in an oven preheated to 200C/400F. Leave them for 5-10 minutes or until they are hot all the way through.
More favourite side dishes
- Garlic Butter Sauteed Cauliflower with Breadcrumbs
- Creamy Celeriac and Potato Mash
- Brussels Sprouts with Honey and Bacon
- Savoury Sweet Potato Casserole
Honey Garlic Roasted Parsnips
Equipment
- This is an affiliate link.Enamel colander
- This is an affiliate link.Baking sheet
- This is an affiliate link.Pastry brush
Ingredients
- 750g / 1½ lbs parsnips
- 2 tbsp This is an affiliate link.olive oil
- 1 sprig fresh rosemary, leaves chopped
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 3 tbsp honey
- 1 tsp This is an affiliate link.Dijon mustard
Instructions
- Preheat the oven to 350F/180C. Peel the parsnips and cut them to the same size. Boil for 5 minutes, then drain and steam dry in a colander for a couple of minutes.
- Meanwhile, chop the rosemary leaves and add to a small bowl together with the olive oil, garlic powder and salt.
- Arrange the parsnips on a shallow parchment lined baking pan in a single layer, brush the herb and oil mix all over and roast in the oven for 25 minutes, then take the pan out of the oven and flip the parsnips over, roast for 15 minutes longer.
- Add the honey and the mustard to the same bowl, in which you mixed the oil and herbs, and mix everything well. Take the parsnips out of the oven and brush the honey mustard glaze all over, roast for 10 minutes longer. Take out of the oven and brush with the glaze again before serving.
Notes
- Peeling the parsnips before roasting isn’t essential, but I like how the surface becomes crispier when peeled. If you cook yours unpeeled, scrub them well first.
- To ensure even cooking, make sure that your parsnips are even in size or cut to size first.
- Parsnips can be roasted from raw, but I recommend par-boiling for 5 minutes first. This way they cook faster and have a fluffier interior after roasting.
- Glazing the parsnips three times may seem like too many, but each step has a different purpose. Read the Tips and Notes section above for more details.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
