Honey Roasted Parsnips are the ultimate roast dinner side dish. Chunks of parsnips with a little drizzle of honey and a spoonful of mustard - it's super easy to make too in under 30 minutes. The BEST roast parsnip recipe.
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We think that roasted vegetables are a must with any roast dinner. They add a nice contrast in texture to the melt in your mouth meat and fluffy potatoes.
The unique flavour of honey parsnips are just intensified when roasted and gives them incredible crispy edges.
Take roast parsnips to the next level by smothering them in a mixture of honey and mustard before roasting. These honey roast parsnips will seriously upgrade your next roast dinner and you only need 4 ingredients.
If you are looking for some other parsnip recipes, why not try our quick Air Fryer Parsnips, creamy Parsnip Soup or our simple Baked Parsnip Fries?
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Ingredients
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Parsnips - Choose medium sized parsnips and you want to make sure that they are firm with a smooth skin. Avoid parsnips that are large and with soft spots and discolouration. If your parsnips still have tops, make sure they are green and fresh. You can use this recipe for carrots too, or use a mixture of them both.
- Olive oil
- Honey - You could swap it for maple syrup if you want to keep these roasted parsnips vegan.
- Dijon mustard - You could swap it for wholegrain mustard if you prefer.
Variations
You could use this recipe as a base to roast lots of different vegetables. Add some carrot, potato and beets too and roast them all together in the sweet honey sauce.
It would make a really filling side dish that is easy to make a big batch to feed a crowd. They are perfect for Christmas Dinner.
How to Roast Parsnips
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Step 1: Peel the parsnips and cut into batons. Place the cut parsnips into a pan of boiling water and simmer for 5 minutes.
- Step 2: Drain and add to a baking dish or roasting tin with the oil, honey and mustard. Season with salt and pepper to taste and mix well.
- Step 3: Roast in the oven for 20-25 minutes, until crispy on the outside and soft inside.
Serving Suggestions
These honey glazed parsnips are definitely a roast dinner essential. But, parsnips by themselves don't make a roast dinner.
Why not serve them with Air Fryer Pigs in Blankets, Roasted Brussel Sprouts, Easy Cauliflower Cheese or Slow Cooker Whole Chicken.
Dannii's Top Tips
- If you want your honey parsnips even crispier, then you can add a little bit of flour to the coating too.
- Make sure you pat the parsnips dry after you have par-boiled them - this will help them to get crispy.
- You could use a mixture of vegetables rather than just parsnips. Try a mix of parsnips, carrot, potato and beets to make honey roasted vegetables.
- Make sure that the parsnips have plenty of space in the baking tray. If they are too close together, they will steam rather than bake and won't get crispy.
- For some added flavour to these honey roasted parsnips, why not add a tablespoon of balsamic vinegar?
- Make sure all the parsnips are cut to roughly the same size so that they all cook at the same rate. The bigger they are, the longer they will take to cook and the smaller they are the quicker they will take to cook.
Frequently Asked Questions
We like to par-boil ours first, as it makes them a bit fluffy first so you can bash the sides making them get nice and crispy when roasted. Boiling them a little first also means they take less time in the oven - which is good if you are making a big roast dinner and limited on space. Add on some cooking time if you aren't par-boiling them.
If you end up with leftovers of these, which is never a problem in our house as they are the first thing on the plate to be eaten, then they are easy to store, or re-purpose.
You can keep them in the fridge in an airtight container for 2 days and then just fry up in a pan to heat through. However, we prefer to re-purpose them and use them in a different meal. You could mash them up to use in our Broccoli Bites.
Yes, you can parboil them and mix them with the other ingredients in advance and then just set them aside until you are ready to roast them.
More Side Dish Recipes
If you've tried this honey roast parsnips recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Honey Roasted Parsnips
Ingredients
- 6 Parsnips - cut in to battens
- 2 tablespoon Olive oil
- 1 pinch Sea salt
- 1 pinch Ground black pepper
- 2 tablespoon Honey
- 1 tablespoon Dijon mustard
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas6.
- Place 6 Parsnips into a pan of boiling water and simmer for 5 minutes.
- Drain and add to a baking dish with 2 tablespoon Olive oil, 1 pinch Sea salt, 2 tablespoon Honey and 1 tablespoon Dijon mustard and mix well.
- Bake for 20-25 minutes, until crispy on the outside and soft inside.
Recipe Tips
- We used Dijon mustard to make this, but you could use English mustard to give it even more of a kick or wholegrain mustard so it has some texture to it.
- You could keep this side dish vegan by using maple syrup instead.
- If you want your honey parsnips even crispier, then you can add a little bit of flour to the coating too.
- Make sure you pat the parsnips dry after you have par-boiled them - this will help them to get crispy.
- You could use a mixture of vegetables rather than just parsnips. Try a mix of parsnips, carrot, potato and beets to make honey roasted vegetables.
- Make sure that the parsnips have plenty of space in the baking tray. If they are too close together, they will steam rather than bake and won't get crispy.
- For some added flavour to these honey roasted parsnips, why not add a tablespoon of balsamic vinegar?
- Make sure all the parsnips are cut to roughly the same size so that they all cook at the same rate. The bigger they are, the longer they will take to cook and the smaller they are the quicker they will take to cook.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Shaneise Rahman says
hiya, do i peel the parsnips?
Dannii says
Top and tail then with a knife and then use a shape peeler to peel them top to bottom.
Ashley says
These are by far the best parsnips recipe I have come across my whole family loves them! My British husband and my fussy toddler are happy everytime I make these. Thank you for the recipe!
Dannii says
That's so great to hear. Thanks for sharing <3
marie johson says
Parsnips have a unique flavour and roasting them brings out the sweetness. This is a good combination of flavours, and a nice alternative to plain roast parsnips. :)
Naveen Sohail says
I must say it is a yummy dish with full of nutrients. I actually add this into my diet plan.
Pam Greer says
Oh, I haven't had parsnips in ages! I used to roast them too, but I didn't use honey and mustard - such a good idea!
Valentina says
I think parsnips are underrated and this is a sure fire way to have everyone to fall in love with them. They look so perfectly caramelized and with they honey and mustard, oh my! :-)
Bintu | Recipes From A Pantry says
We love roasted parsnips in our house but don't cook them as often as we should. These ones sound so delicious, might have to give them a try in the week.
Ellen says
Mustard and honey is such a great flavor combination. I can bet this is delicious.