This is the BEST way to make Roasted Parsnips for your roast dinner menu. Simple, sweet and crunchy, they’re totally delicious!
Roasted Parsnips are underrated and one of the best vegetable side dishes on a roast, in my opinion. Affordable to buy, simple to pop into the oven, leaving me to concentrate on family time and.. Eating the meal!
With just a little honey and thyme, they’re elevated into something special.
You can also make them ahead of time if you want to speed things up when it comes to cooking.
Why is this the Best Roast Parsnip recipe?
Full of flavour – sweet & savoury deliciousness!
So EASY – no parboiling
Can be made ahead for convenience
Get my Christmas cookbook!
Enjoy more easy festive recipes in my ‘What’s For Christmas Dinner?’ book.
Roasted Parsnips Ingredients
- Parsnips – Peel and chop them into even-sized batons before cooking. We’re making 1kg for this recipe (I always like to make a lot because leftovers are so good!) This amount serves roughly 6 as a side dish, so adjust your amount accordingly for your party size.
- Oil – I use sunflower oil for this recipe.
- Honey – Go for runny honey.
- Thyme – Dried is fine for this and gives a lovely earthiness to offset the sweetness.
- Sea salt and freshly ground black pepper – Season generously.
How to make Roasted Parsnips
1. Toss the parsnips with the oil, half of the honey and all of the dried thyme. Add a good pinch of salt and pepper.
2. Place on the tray in a single layer and roast as per the full recipe below. Drizzle with the rest of the honey just before serving.
Leftovers
In the fridge Store cooked leftovers in the fridge for 3 days to reheat or snack on them cold!
They might be a little soggier than when first cooked but they’ll still be delicious.
How to prep ahead
If you want to save yourself time when it comes to cooking, prep these the day before (up to the end of step 2 in the recipe below), then keep them in the fridge until it’s time to roast.
Part-Roast
Alternatively, you could follow the recipe below, but roast them for 25 mins or so instead of the full time (just until they are just starting to colour on the edges).
Leave them to cool at this point then, when you’re ready to serve them, roast for 15 minutes to finish cooking, then drizzle with the remaining honey.
More super sides…
Side Dishes
Braised Red Cabbage
Christmas Recipes
Brussels Sprouts with Bacon & Chestnuts
Side Dishes
Easy Cauliflower Cheese
Side Dishes
Stuffing {with Sausage meat}
FAQs
Yes. Follow the recipe to the point where you coat them in the honey, thyme and oil, then spread the parsnips out on a lined baking tray and freeze uncovered (don’t let them touch on the tray).
After about an hour, you can transfer them into a freezer bag or container and store there for up to a month. Make sure you defrost them thoroughly and roast as normal when you’re ready to enjoy them.
Enjoy them as cold finger food snacks, pop them into your Bubble & Squeak, or if you’re eating these on Christmas Day, make my Boxing Day Pie from my festive cookbook!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Simple Honey Roasted Parsnips
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Ingredients
- 1 kg Parsnips Peeled and cut into even sized batons
- 2 tbsp Sunflower oil
- 4 tbsp Runny honey
- 3 tsp Dried thyme
- Sea salt and freshly ground black pepper Season generously
Instructions
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Preheat the oven to 180℃ fan/200℃/Gas Mark 6/350F and line a baking tray with baking paper.
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Toss the parsnips with the oil, half of the honey and all of the dried thyme. Add a good pinch of salt and pepper.
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Place on the tray in a single layer and roast for around 40 minutes, turning halfway through until sticky and tender.
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Drizzle with the rest of the honey just before serving.
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Notes
OR
Part-roast: Alternatively, you could follow the recipe, but roast them for 25 mins or so instead of the full time (just until they are just starting to colour on the edges). Leave them to cool at this point then, when you’re ready to serve them, roast for 15 minutes to finish cooking, then drizzle with the remaining honey.
Nutrition
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