Golden Roasted Parsnips Honey

I pulled a tray of these from the oven one November evening and the smell alone stopped everyone mid-conversation. My youngest grabbed one straight off the sheet, burned her fingers, and declared it worth it. That's the kind of side dish this is.

I started making these for Sunday roasts after a farmer at the market handed me a knobbly bunch and said theyre sweeter after the first frost. She was right. Now I roast them every chance I get, sometimes doubling the batch because they vanish faster than I expect.

Ingredients

• Parsnips: Look for firm ones without soft spots, the thicker ends get sweeter and the thin tips go beautifully crisp.
• Olive oil: A good fruity oil helps them brown evenly and keeps the edges from drying out.
• Sea salt and black pepper: Just enough to wake up the natural sweetness without overwhelming it.
• Honey: Use runny honey, not the set kind, it melts into the butter and coats every surface like liquid gold.
• Butter: Adds richness and helps the glaze cling, swap for olive oil if you need it dairy free.
• Fresh thyme: Optional but the woody herbal note cuts through the sweetness in the best way.

Instructions

Get the oven hot:

Preheat to 220°C and line your tray with parchment so nothing sticks. A hot oven is what gives you those crispy golden edges.

Coat the parsnips:

Toss the batons with olive oil, salt, and pepper until every piece glistens. Dont skip this step or theyll roast unevenly.

Spread them out:

Lay them in a single layer with space between each one. Crowding traps steam and youll end up with soft parsnips instead of caramelized ones.

Roast until golden:

Let them go for 25 minutes, flipping halfway so both sides get color. The kitchen will start to smell sweet and earthy.

Make the glaze:

Warm the honey and butter together in a small pan over low heat, stirring until smooth and glossy.

Toss and glaze:

Drizzle the warm glaze over the parsnips and toss them gently on the tray. Every piece should get a little shine.

Finish roasting:

Pop them back in for another 8 to 10 minutes until the edges are deep gold and sticky. Watch closely, honey burns fast.

Add thyme and serve:

Scatter fresh thyme over the top if you have it. Serve them warm straight from the tray.

Bookmark

The first time I served these at a holiday dinner, my brother in law who only eats potatoes ate half the tray. He didnt say much but he asked for the recipe before he left. That felt like winning.

Variations You Might Try

Swap the honey for maple syrup if you want a deeper flavor or need it vegan. A pinch of smoked paprika or cumin before roasting adds warmth. I once tossed in a handful of chopped walnuts in the last five minutes and they toasted beautifully against the sweet glaze.

What to Serve Them With

These sit perfectly next to roasted chicken, slow cooked lamb, or a simple lentil stew. They also hold their own on a vegetarian plate alongside greens and grains. I have eaten them cold from the fridge the next morning and regretted nothing.

Storage and Reheating

They keep in the fridge for up to three days in a sealed container. Reheat them in a hot oven for a few minutes to crisp the edges again, the microwave makes them soggy. If you have leftovers, chop them up and toss into a salad or grain bowl.

• Let them cool completely before storing or condensation will make them soft.
• Reheat at 200°C for about 5 minutes to bring back the caramelization.
• Freeze them before glazing if you want to prep ahead, then glaze and finish roasting from frozen.

Bookmark

Once you get the hang of these, youll find yourself roasting parsnips more than you ever thought you would. Theyre one of those sides that make the whole meal feel a little more special without asking much of you.

Recipe FAQs

→ How do I achieve perfectly roasted parsnips?

Peel and cut parsnips evenly, toss with olive oil, salt, and pepper, and roast at a high temperature turning halfway for even browning.

→ Can I substitute honey in the glaze?

Yes, maple syrup works well as a vegan alternative to honey while maintaining sweetness and glaze consistency.

→ Is there a way to make the parsnips extra crispy?

Sprinkling a tablespoon of polenta over the parsnips before roasting adds a crunchy texture.

→ What herbs complement this dish?

Fresh thyme leaves enhance the sweetness and bring a fragrant, earthy note to the parsnips.

→ How should I adjust to make this dish dairy-free?

Replace the unsalted butter in the glaze with olive oil for a dairy-free version without losing richness.