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–+ servings
top down view of roasted parsnips on a plate on wooden background

Honey Garlic Roasted Parsnips

Julia Frey of Vikalinka
These roasted parsnips are golden and crispy on the outside and fluffy on the inside. Flavoured with honey and garlic, they are delicious.
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Prep Time 10 minutes
Cook Time 1 hour
Course Side Dish
Cuisine British
Servings 8
Calories 120 kcal

Ingredients
  

  • 1.5 lbs parsnips
  • 2 tbsp olive oil
  • 1 sprig fresh rosemary leaves chopped
  • ½ tsp garlic powder
  • ½ tsp salt
  • 3 tbsp honey
  • 1 tsp 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. 

Nutrition

Calories: 120kcalCarbohydrates: 22gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 161mgPotassium: 326mgFiber: 4gSugar: 11gVitamin A: 1IUVitamin C: 15mgCalcium: 32mgIron: 1mg
Keyword roasted parsnips
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