These Honey Roasted Parsnips are a simple yet flavorful side that turns humble vegetables into a golden, caramelized delight.
Packed with fiber, low in saturated fat, and offering plant-based goodness, this dish supports digestion and heart health.
Quick, easy, and perfect for meal prep or weeknight dinners, it’s a satisfying way to enjoy a nutritious, naturally sweet vegetable side.
Honey Roasted Parsnips
Equipment
- 1 large sheet pan
- Parchment paper or 1 tsp olive oil for greasing
- Knife and cutting board
- Measuring spoons
- Tongs or hands for tossing
- Serving platter
Ingredients
- 2 pounds parsnips peeled and trimmed
- 2 tablespoons olive oil
- 2 tablespoons honey divided
- ¾ teaspoon kosher salt
- Freshly ground black pepper to taste
- ¼ teaspoon garlic powder
- 2 tablespoons minced fresh parsley or chives
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures that the parsnips roast evenly and develop a beautiful caramelized exterior. Line a large baking sheet with parchment paper to prevent sticking, or lightly grease it with a teaspoon of olive oil. Proper preparation of the pan helps achieve that perfect golden finish.
- Prepare the Parsnips: Peel each parsnip carefully using a vegetable peeler, removing all the tough outer skin. Trim both ends of the parsnips and discard. If your parsnips are large, check the center for a woody core and remove it, as it can be tough and fibrous. Smaller parsnips generally don’t have this core, so you can leave them as-is.
- Cut the Parsnips into Fry Shapes: Slice the peeled parsnips into sticks roughly 3 inches long and ½ inch thick. Aim for uniformity in size so they roast evenly. If some sticks are slightly larger or smaller, try to cut them proportionally to maintain consistent cooking. This step is essential to get tender interiors with caramelized edges.
- Season and Toss: Place the cut parsnips in a large mixing bowl or directly on the lined baking sheet. Drizzle them with 2 tablespoons of olive oil and 1 ½ tablespoons of honey. Sprinkle ¾ teaspoon kosher salt, a few grinds of fresh black pepper, and ¼ teaspoon garlic powder over the top. Use your hands or tongs to gently toss the parsnips, ensuring each piece is evenly coated with the oil, honey, and seasonings. Even coating is key to uniform roasting and maximum flavor.
- Arrange on the Baking Sheet: Spread the parsnips out in a single layer on the baking sheet. Avoid crowding them, as overcrowding causes steaming instead of roasting. Give each piece a little space to allow the hot air to circulate, which helps them brown evenly and develop a lightly crisped, caramelized surface.
- Roast to Perfection: Place the baking sheet in the preheated oven and roast the parsnips for 20–25 minutes. About halfway through cooking, gently toss or flip them with tongs to ensure even browning on all sides. Keep an eye on them during the last few minutes—parsnips should be fork-tender inside with golden-brown, caramelized edges.
- Add the Finishing Touches: Once roasted, transfer the parsnips to a serving platter. Drizzle the remaining ½ tablespoon of honey over the top for a glossy, sweet finish. Sprinkle an extra pinch of coarse salt for a subtle crunch and enhanced flavor.Finally, scatter 2 tablespoons of freshly minced parsley or chives over the dish for a vibrant, herbal touch.
- Serve and Enjoy: Serve your Honey Roasted Parsnips immediately while warm.They make a perfect side for weeknight dinners, holiday meals, or meal prep containers. Enjoy the balance of natural sweetness, savory garlic, and crisp-tender texture in every bite.
Notes
- You can substitute part of the parsnips with carrots for a slightly sweeter flavor. Just cut them to the same size as the parsnips to ensure even roasting.
- For added depth, zest half an orange over the parsnips before roasting, then squeeze fresh orange juice on top after cooking.
- If you prefer a spicier twist, sprinkle a pinch of smoked paprika or cayenne before roasting.
- Ensure the parsnips are spread in a single layer on the baking sheet; crowded pieces will steam instead of roast.
- Leftover roasted parsnips can be reheated in the oven or added cold to salads for a flavorful crunch.
Chef’s Secrets For Perfect Roasting
The key to perfectly caramelized parsnips lies in both preparation and timing.
Always preheat your oven to ensure even cooking and peel the parsnips thoroughly to remove any bitter outer skin.
Cutting the parsnips into uniform sticks helps them roast consistently, while removing the woody core of larger parsnips guarantees tenderness.
Lightly coating each piece with honey and oil ensures they develop a rich, golden glaze.
Avoid overcrowding the baking sheet, as air circulation is essential for crisp edges and caramelized sweetness.
For a final flavor boost, finish with fresh herbs and a pinch of coarse salt just before serving.
Serving Suggestions To Impress Guests
Honey Roasted Parsnips pair beautifully with a wide variety of mains.
They complement roasted chicken, baked salmon, or grilled pork chops, adding a naturally sweet contrast to savory dishes.
For vegetarian or vegan meals, serve alongside roasted root vegetables or hearty grain bowls.
You can also chop leftovers into salads or grain bowls, providing extra flavor and texture.
Garnishing with a sprinkle of toasted nuts, crumbled cheese, or a drizzle of balsamic glaze elevates the dish for special occasions.
Storage Tips For Long-Lasting Flavor
Store roasted parsnips in an airtight container in the refrigerator for up to 4 days.
To maintain crisp edges, reheat them in the oven at 350°F (175°C) for 5–10 minutes rather than using a microwave.
You can also freeze roasted parsnips by spreading them on a baking sheet to freeze individually, then transferring them to a freezer-safe bag for up to 2 months.
Thaw in the refrigerator and re-crisp in the oven for a fresh-roasted taste.
Frequently Asked Questions
1. Can I use other sweeteners instead of honey?
Yes! Maple syrup, agave nectar, or coconut sugar can be used as alternatives. Maple syrup works especially well and adds a subtle, earthy sweetness. Adjust the amount to taste, as some sweeteners are sweeter than others.
2. How do I avoid soggy parsnips?
Soggy parsnips often result from overcrowding the pan or adding too much oil. Spread the parsnips in a single layer with space between each piece, and use just enough oil to coat them lightly. Toss halfway through roasting for even browning.
3. Can this recipe be made ahead of time?
Absolutely! You can prep and cut the parsnips a few hours in advance, keeping them in cold water to prevent browning. Roasting can also be done ahead, and the parsnips can be reheated in the oven just before serving.
4. What herbs work best with roasted parsnips?
Fresh parsley and chives are classic choices, but thyme, rosemary, or sage also pair beautifully. Sprinkle fresh herbs after roasting to preserve their bright flavor and aroma.
5. Can I make this recipe vegan or sugar-free?
Yes! Replace honey with maple syrup or agave for a vegan version. If you prefer sugar-free, simply omit the sweetener; the natural sweetness of roasted parsnips still shines through, especially when roasted until caramelized.
