Honey roasted parsnips are a cozy, comforting side dish that combines the natural sweetness of parsnips with a glossy honey glaze. The result is a batch of perfectly caramelized vegetables that are crisp around the edges, soft in the middle, and full of warm, earthy flavor. This recipe is especially loved during the colder months and is a must-have on holiday tables, particularly at Christmas or Sunday roast dinners.
Parsnips often get overlooked, yet they are one of the most flavorful root vegetables—mildly sweet, slightly nutty, and delicious when roasted. With a little honey, vinegar, and herbs, this humble vegetable transforms into a standout dish that pairs wonderfully with roasted meats, potatoes, or vegetarian mains.
Ingredients (Serves 3)
- 500 g parsnips
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- A pinch of salt
- ¼ teaspoon paprika
- 2 teaspoons dried rosemary (or a small sprig of fresh rosemary)
- A splash of vegetable oil
- Fresh chopped parsley for garnish
Approximate Nutrition Per Serving (189 g)
- 189 calories
- 40 g carbohydrates
- 2.3 g protein
- 3.6 g fat
- 19.5 g sugars
- 6.2 g fiber
How to Make Honey Roasted Parsnips
1. Prepare the oven and tray
Preheat the oven to 180°C (160°C fan). Line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
2. Wash and cut the parsnips
Trim the ends of the parsnips. Peel them if you prefer, though peeling is optional. Slice each parsnip lengthwise into halves, and then cut each half again to create long, even batons.
Pat the pieces dry with a clean kitchen towel. Removing excess moisture helps them brown better.
3. Season the parsnips
Place the parsnips in a bowl. Add honey, vinegar, salt, paprika, rosemary, and a splash of oil. Toss well until all the pieces are evenly coated.
This simple mix is what gives the parsnips their signature balance of sweetness, tanginess, and aromatic depth.
4. Roast to caramelized perfection
Spread the parsnips in a single layer on the tray. Roast for 25 to 35 minutes, turning them halfway through.
They are ready when the edges are golden brown and the inside is tender enough to pierce easily with a fork.
5. Garnish and serve
Once out of the oven, sprinkle freshly chopped parsley over the hot parsnips. Serve immediately while warm and caramelized.
Extra Cooking Tips
- For extra softness: Parboil the parsnips for 10 minutes before roasting. This shortens baking time and results in an even softer center.
- Extra glaze: Brush on a bit more honey during the last 10 minutes of roasting for deeper caramelization.
- Swap herbs: Use thyme instead of rosemary for a softer, floral aroma.
- Mix with other vegetables: Add carrots or sweet potatoes for a colorful roasted medley (adjust cooking times accordingly).
Why This Recipe Stands Out
- Natural sweetness: Parsnips caramelize beautifully, and honey enhances that flavor even more.
- Simple ingredients: Everything required is pantry-friendly and affordable.
- Effortless preparation: Just chop, season, roast — no complicated steps.
- Perfect for holidays: A classic side dish for Christmas, Thanksgiving, or Sunday roasts.
- Balanced flavor: Sweet honey, earthy rosemary, a touch of vinegar for brightness, and warm paprika for subtle depth.
Serving Suggestions
Honey roasted parsnips pair well with:
- Roast chicken or turkey
- Mashed or roasted potatoes
- Grilled lamb or beef
- Vegetarian roast or mushroom Wellington
- Creamy sauces or gravies
- Festive spreads and winter meals