Roasting vegetables are the best way to eat them and when it comes to parsnips, it totally changes the texture and makes them deliciously crispy. For these Honey Roasted Parsnips, we have added a little drizzle of honey and a spoonful of mustard and you have a delicious side dish that will be the star of any roast dinner - and it's super easy too. The BEST roast parsnip recipe.
About these Honey Roast Parsnips
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 and Substitutions
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 - Use the best quality cooking olive oil you can afford. Vegetable oil will work fine too.
- Honey - We love sweet parsnips and parsnips roasted with honey are just the best. They are naturally sweet anyway, but adding honey just intensifies that. You could swap it for maple syrup if you want to keep these roasted parsnips vegan.
- Dijon mustard - We think this adds a lovely creaminess when roasting parsnips, as well as a kick of flavour. You could swap it for wholegrain mustard if you prefer.
Honey Roasted Parsnips Variations
Honey and mustard are a delicious flavour match. The combination of the sweet from the honey and the spicy from the mustard just works in a sauce or dressing.
We used dijon mustard to make this, as it makes the sauce nice and creamy. But, you could use English mustard to give it even more of a kick or wholegrain mustard so it have some texture to it. It just depends on how spicy you like things.
Honey not only makes these roasted parsnips nice and crispy, but it really brings out the sweetness of them. You want to use a really good quality runny honey, so it has the best flavour.
If you want to keep these roasted parsnips vegan, then swap the honey for maple syrup. They might not get quite as crispy though.
We added a sprinkling of fresh parsley before serving, as it really lightens them up, however there is no reason why you can't add some herbs to the mix before putting them in the oven. Woody herbs like rosemary and thyme work well with honey roasted parsnips.
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 - Step by Step
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 and mix well.
- Step 3: Roast in the oven for 20-25 minutes, until crispy on the outside and soft inside.
How to Cut Parsnips
If you want the perfect roasted parsnips, then you need to make sure that they are cut correctly. It's not like there is a secret way to do it or anything, but you need to make sure that they are all the same size so that they cook evenly.
The worst thing is when you have some with really burnt edges, and others that aren't even cooked all the way through. When you are picking your parsnips in the shop, choose all ones that are the same size.
When it comes to cutting them, cut them in half width-ways and then cut the top (larger) half into four length-ways and the bottom half into two length-ways, so you end up with 6 pieces for each parsnip. This should give you all fairly even parsnips.
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 some of these recipes:
- The BEST Creamy Mashed Potato
- Slow Cooker Roast Beef
- Harissa Roasted Chicken
- Air Fryer Pigs in Blankets
- Balsamic Roasted Brussel Sprouts
- Garlic and Rosemary Roasted Potatoes
- Honey Roast Duck
- Easy Cauliflower Cheese
- Slow Cooker Whole Chicken
- Balsamic and Garlic Roasted Cauliflower
Extra 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.
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 air tight 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, we recommend peeling them first as the skin can be quite bitter.
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 these honey roast parsnips, 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
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.
Shanika says
These roasted parsnips sound and look so delicious! The mustard and honey glaze is perfect!
Sandi says
What a fun side dish. I think parsnips are so underused in the kitchen.
Gloria says
We only ever roast veggies...other than grilling. These sound delicious, and the combination of honey and mustard would pair perfectly with the natural sweetness. A great side dish for sure.
Noelle says
This looks and tastes so delicious, thank you for a great recipe!
Danielle says
I love parsnips! The mustard and honey flavors would really enhance the natural sweetness :)
Helen of Fuss Free Flavours says
Roast vegetables are always so good, so much flavour. Parsnips are ideal for roasting, and I'm loving the addition of the honey and mustard. A great side dish to many a meal.
Kelly Anthony says
I love roasting parsnips but I have never tried them with mustard and honey. I can't wait to try your recipe and change up the flavors!
Amy | The Cook Report says
I've never been a huge fan of parsnips but cooked like this i bet they taste amazing!
Danielle Wolter says
I recently discovered parsnips and just love them! This is a great idea to roast them with honey. I'll have to try it!
Cliona Keane says
These will go perfectly with my roast dinner this weekend! So much more interesting than simply roasting with salt & pepper!
Emily says
Parsnips are one of those vegetables that I sometimes forget about but this delicious looking recipe makes me want to remedy that. Can't wait to try out this recipe soon.
Morgan Eisenberg says
The beautiful, browned edges on these parsnips are giving me goosebumps. I can't wait to try this!
Matt Ivan says
Wow I’ve never cooked with parsnips but totally want to now!
Caroline says
I love roasting parsnips, definitely the best way to have them. Never tried with honey and mustard but can see it working well.
Jessica Formicola says
I love that sweet and tangy flavor combination! So good!