Honey Garlic Roasted Parsnips

These roasted parsnips are golden and crispy on the outside and fluffy on the inside. Flavoured with honey and garlic, they are delicious.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: British

Keyword: roasted parsnips

Servings:

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.

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.