These roasted parsnips are an essential part of any Christmas dinner. They are easy to prepare and taste sensational.
Even if you accidentally buy it way too many parsnips (Damn you online shopping), then make sure to sharpen parsnip soup or mine Parsnip and carrot hash browns with mushrooms and Wensleydale sauce.
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We all seem to forget parsnips for the rest of the year, but Christmas dinner just wouldn’t be the same without them.
You can Roast them in the same bowl as your roast potatoes, but they’ll get crispier if you roast them on top of a roast potato separate compartment. Plus, a separate tray means you can drizzle them with honey, too.
Lightly cooked and ready while your turkey is resting.
📋 What do we need?
Full recipe with detailed steps in the recipe card at the end of this post.
- parsnips – Use large or medium-sized parsnips that can be peeled and chopped, or you can use young, small parsnips that only need the ends cut off.
- oil – Use a neutral oil with a high smoke point. Canola or avocado oil work well.
- salt pepper and honey for taste
- Fresh (or tasted) thyme leaves – totally optional, but they complement the parsnips really well.
👩🍳PRO TIP Do not leave on the tray for too long after cooking, as the sugar in the honey will make the parsnips stick.
I love cutting them into long pieces instead of chunky cubes as they look so much prettier and cook faster too.
🍲 More amazing side dishes
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Parsnips fried in honey
Easy Honey Roasted Parsnips – no pre-cooking required. You can roast them raw!
INSTRUCTIONS
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Preheat the oven to 200°C (circulating air).
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Place the chopped parsnips in a large roasting pan.
500 g parsnips
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Drizzle the oil on top and toss to coat completely.
3 tbsp neutral oil
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Evenly distribute the parsnips in a single layer in the roasting pan, ideally not touching each other (this gives the best crunch).
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Place in the oven and roast, turning once, about halfway through cooking, until lightly golden, 20-25 minutes.
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Sprinkle with salt and pepper and drizzle with the honey, then mix everything together and place in the oven for 8-10 minutes to give it a rich golden brown colour.
½ tsp salt, ½ tsp black pepper, 2 tbsp honey
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Serve immediately and garnish with fresh thyme leaves.
1 tbsp freshly chopped thyme
✎ Notes
If your parsnips are young and fairly small, you can just cut off both ends and wash them quickly – no need to peel them.
If not served immediately
If you want to briefly keep the parsnips warm while you prepare the rest of your meal, it’s a good idea to place them in a warm serving bowl and cover to keep them warm.
If you leave them on the skillet for too long they will stick to the honey due to the sugar.
Would you rather prepare them in the air fryer?
Toss the peeled and chopped parsnips with the oil, salt and pepper, then place in the air fryer basket and cook at 400°F for 15-18 minutes, turning every 5 minutes, until golden.
Drizzle over the honey, then toss again and serve immediately (no need to cook with the honey as the air fryer can burn the honey).
Don’t you want the honey?
Just leave it out and cook the recipe without.
Alternatively, if you wanted the honey but didn’t want to cook with the honey, you can drizzle the honey on top at the end. The parsnips don’t get quite as caramelized, but they still taste good.
Nutritional information is approximate per serving (this recipe serves 4 people).
nutrition
Calories: 221kcalCarbohydrates: 32GProtein: 2GFat: 11GSaturated Fatty Acids: 1GPolyunsaturated fat: 3GMonounsaturated fatty acids: 7GTrans fats: 0.04GSodium: 304mgPotassium: 488mgFiber: 6GSugar: fifteenGVitamin A: 85ieVitamin C: 24mgCalcium: 54mgIron: 1mg
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