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These honey roasted parsnips are cooked to perfection and coated in a delectable blend of honey and thyme. Sweet and tender, this side dish is easy to prepare and goes with a host of different recipes.
Are parsnips healthy?
Parsnips are closely related to carrots, which is no surprise when you consider the similarities in shape and size. And while the health benefits of carrots may be more widely known, the great news is that parsnips also contain a host of goodness.
These bland-looking root veggies have a high fibre content and can help reduce cholesterol levels. They also pack a few great nutrients, namely potassium and vitamin C & E. What better reason do you need to whip up a batch?
Do bear in mind that this recipe adds honey and olive oil to add flavour, so it does a few extra calories and fat. However, one portion of this recipe contains just 112 calories and 5g of fat.
Can I make it in advance?
If you are looking to minimise time in the kitchen on the day of cooking, then you can prepare the veg in advance – up to a day ahead. Place the parsnips in a bowl of water in the fridge after peeling and slicing. This will prevent air from getting to the surface of the veg and causing it to brown.
For best results serve the veg freshly roasted, although you can certainly reheat it later in the oven. However, reheating the veg is effectively continuing the cooking time. Therefore, the more they are reheated the more overcooked they can become.
While they are safe to freeze for up to 3 months, you may find that the parsnips become soggy after being frozen and defrosted. If you do have leftovers that you don’t want to waste, you could use them later in a soup.
Do I need to parboil them?
If you’ve ever found yourself wondering what parboiling does and if it is necessary, well you’re not alone. Some people swear by parboiling while others skip this step entirely. Personally, I rarely bother. Blanching them first will help ensure that they’re perfectly soft and moist while roasting them raw will give a slightly crisper result.
Both methods work fine and the difference in the result is negligible. Therefore, it’s up to you if the extra time and effort is worth it.
Do I need to peel parsnips?
While it is technically fine to leave the skin on parsnips, it is best to peel them first unless they are very young. The skin can get quite tough when cooking and isn’t as pleasant to eat as the flesh underneath.
While parsnips are quite firm and tough when raw, the skin is thin and papery and very easy to remove with a vegetable peeler.
How long do they take to roast?
Parsnips roasted at 180C/350F will cook in around 35-40 minutes. This will result in beautifully soft and tender flesh, with a lightly caramelised surface. Naturally, it can take a little more or less time depending on how hot the oven is and how big the pieces of vegetables are.
What can I serve them with?
If you’re always wondering what sides to serve up with dinner, then look no further. Once you’ve tried these honey roasted parsnips then they are sure to become a staple on your mealtime repertoire. The most logical way to serve them is with a roast, but they also go great with any meal of meat or fish, or even with a vegetable-based main course.
Looking for some ideas? Why not try:
Ingredients
For a full list of ingredients, with weights and measurements, jump to the printable recipe card.
- Parsnips
- Honey
- Olive Oil
- Thyme, finely chopped
How to make it
For more detailed instructions, jump to the printable recipe card.
- Preheat the oven to 180C/350F.
- Prepare the parsnips. First, peel them using a speed peeler. Then cut them into half along the width of the middle. Take the fatter half and cut it into half lengthways.
- Spread the parsnips on a baking tray and drizzle the olive oil and honey over them. Sprinkle over the thyme and season well.
- Mix everything together with your hands and then place in the oven for 35-40 minutes.
Looking for more great veg side dish options? Try:
- Roasted tenderstem broccoli with garlic
- Roasted aubergine
- Roasted courgette
- Roasted leeks and tomatoes
- Balsamic Mediterranean vegetables
Products that work well for this recipe:
3 Pieces Carbon Steel Baking/Roasting Trays
Joseph Joseph Waste Collecting Peeler
Cole & Mason Herb Keeper
Honey Roasted Parsnips
- Total Time: 50 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
Transform the humble parsnip into a show-stopping side dish. These honey roasted parsnips are delicious, easy to make and incredibly moreish.
The default recipe serves 4-6
Ingredients
- 400g / 14oz parsnips
- 2 tbsp olive oil
- 2 tbsp honey
- 2 tsp finely chopped fresh thyme (see note 1)
Instructions
- Preheat the oven to 180C/350F.
- Prepare the parsnips by giving them a good scrub and then peel them and remove the top and bottom of each piece. Cut the parsnips in half across the width and then cut the thicker half into another 2 pieces slicing lengthways.
- Spread the parsnips out on a baking or roasting tray. Drizzle over the olive oil and honey, scatter over the thyme and then season well (see note 2). Use clean hands or two spoons to toss the vegetables in the tray and coat them with the oil and honey.
- Roast in the oven for around 40 minutes or until the vegetables are tender.
Notes
- Rosemary also works great. If you don’t have any fresh herbs then you can substitute for dried. However, use half the amount as they are more pungent.
- You can mix the ingredients together in a bowl before adding to the tray which makes it easier to combine (but adds to the washing up!)
- While not necessary, you can par-boil the parsnips if you prefer (this will also make the parsnips softer and less crisp). Place in boiling salted water for 5 minutes and drain before adding to the roasting tray.
- Try throwing in a few cloves of garlic for extra flavour. Take full, unpeeled cloves and press down on them with the side of a knife to crush before adding to the tray before baking.
- Leftovers can be kept in the fridge for up to 3 days. Reheat in the oven for the best results.
- You can also freeze the veg, however, it may be soggier after freezing and reheating. Blitz them into a soup if you don’t want to reserve them as a side dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side
- Method: Roast
- Cuisine: Vegetables
Nutrition
- Serving Size: 1
- Calories: 112
- Fat: 5g
- Carbohydrates: 14g
- Protein: 1g
Keywords: parsnips, side dish, healthy, easy, roasted, dinner, vegetables, honey
