Honey Roasted Parsnips
Tender, golden roasted parsnips tossed with honey, olive oil, and herbs. A naturally sweet, fiber-rich, and heart-healthy side dish ready in under 30 minutes. Perfect for weeknight dinners or meal prep.
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.
