A Christmas dinner simply wouldn’t be complete without honey roasted parsnips. I love how they caramelize beautifully in the oven, turning golden, slightly sticky, and full of flavor. They’re incredibly easy to make, require no parboiling, and pair perfectly with any roast.
Why You’ll Love This Recipe
I really like this recipe because it transforms humble parsnips into something irresistible. I don’t need any fancy prep—just peeling, chopping, and roasting. The honey adds a natural sweetness that works so well with the earthy flavor of the parsnips, while a sprinkle of thyme gives them a lovely aromatic touch. Whether I serve them alongside turkey at Christmas or with chops on a weekday, they always feel special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
500 g parsnips, peeled and chopped into finger-sized pieces
-
3 tbsp neutral oil (rapeseed, sunflower, or avocado oil)
-
½ tsp salt
-
½ tsp black pepper
-
2 tbsp honey
-
1 tbsp freshly chopped thyme or ½ tsp dried thyme
Directions
-
I preheat the oven to 200C/400F (fan).
-
I place the chopped parsnips in a roasting tin and drizzle them with oil, tossing well so they’re fully coated.
-
I spread the parsnips in a single layer, making sure they’re not touching, to help them roast evenly and get crisp.
-
I roast them for 20–25 minutes, turning halfway through, until lightly golden.
-
I sprinkle on the salt and pepper, drizzle with honey, and toss to coat.
-
I return them to the oven for another 8–10 minutes, until they’re golden brown and caramelized.
-
I serve them straight away, topped with fresh thyme leaves.
Servings and timing
This recipe makes 4 servings. It takes about 10 minutes to prepare and 35 minutes to cook, so in total, I can have these honey roasted parsnips ready in around 45 minutes.
Variations
-
I sometimes swap honey for maple syrup when I want a slightly different sweetness.
-
For extra crunch, I sprinkle over some toasted nuts before serving.
-
I can leave out the honey completely if I want a savory-only side.
-
Instead of roasting, I cook them in the air fryer for about 15–18 minutes at 200C/400F, tossing every 5 minutes.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I spread them on a baking sheet and warm them in the oven at 180C/350F for 8–10 minutes until hot and crisp again. I avoid leaving them on the roasting tray after cooking, as the honey makes them stick.
FAQs
Can I make honey roasted parsnips ahead of time?
Yes, I can roast them earlier in the day and then reheat them in the oven before serving. I transfer them to a dish to keep warm rather than leaving them on the tray.
Can I freeze honey roasted parsnips?
I prefer not to freeze them, as the texture softens when thawed. If I want to prepare in advance, I chop the parsnips and freeze them raw, then roast them straight from frozen.
Do I have to peel parsnips?
If the parsnips are young and small, I just trim the ends and wash them—no peeling needed. For larger, woody parsnips, I peel them for the best texture.
Can I make them without honey?
Absolutely. I roast them with just oil, salt, and pepper for a simple version. Or, I drizzle honey (or maple syrup) on after roasting for a lighter glaze.
Why are my parsnips sticking to the tray?
That happens because of the honey caramelizing. I make sure to serve them promptly and use parchment paper if I want easier cleanup.
Conclusion
I find honey roasted parsnips to be one of the easiest and most satisfying side dishes I can make. They’re golden, sticky, and full of flavor, perfect for Christmas dinner or any roast meal. Once I start making them, I realize they shouldn’t just be reserved for the holidays—they’re too good not to enjoy all year round.
