These honey soy roasted parsnips are soft, sticky, and full of flavor. They roast beautifully in just 20 minutes and make a side dish that feels comforting yet a little indulgent. I love how the honey and soy create a caramelized coating that clings to every bite, making them irresistible.

Why You’ll Love This Recipe

I like this recipe because it turns a humble root vegetable into something that feels like a treat. The parsnips soak up the honey and soy marinade, creating a sweet-savory balance that goes with just about any main dish. I also enjoy how quickly they come together—parboiling them for just a couple of minutes means I can get them on the table in less than half an hour. And the best part? The caramelized edges are so addictive that I always find myself sneaking a few straight off the tray.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• parsnips

• honey

• olive oil

• soy sauce

• cornflour or fine cornstarch

• garlic powder

• salt

• black pepper

Directions

1. I start by preheating the oven to 200°C/400°F fan forced and lining a baking tray with parchment paper.

2. I peel the parsnips, trim the ends, and cut them into batons about 2 inches long.

3. I bring a pot of salted water to a boil, simmer the parsnips for 2 minutes, then drain them well.

4. In a large bowl, I whisk together the honey, olive oil, soy sauce, cornflour, garlic powder, salt, and black pepper.

5. I toss the parsnips in the marinade until they’re well coated, then spread them out in a single layer on the prepared tray.

6. I roast them for 15 minutes, flip them, and roast for another 5 minutes until they’re golden and caramelized.

Servings and timing

This recipe serves 4 as a side dish. The preparation takes about 10 minutes, and the cooking time is around 20 minutes, so the dish is ready in about 30 minutes total.

Variations

I sometimes swap honey for maple syrup for a deeper flavor. If I want a bit of heat, I add a pinch of chili flakes or a drizzle of sriracha to the marinade. For an herby twist, I like sprinkling fresh thyme or rosemary over the parsnips before roasting. They also pair well with a squeeze of lemon juice just before serving to brighten up the flavors.

Storage/Reheating

If I have leftovers, I keep 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 a 180°C/350°F oven for about 10 minutes so they crisp back up a little. The microwave works too, but the texture will be softer.

FAQs

Can I make these parsnips ahead of time?

Yes, I like to parboil the parsnips and marinate them earlier in the day, then roast them just before serving.

Do I have to parboil the parsnips?

I find parboiling helps them cook evenly and stay soft inside while caramelizing outside, but I can skip it if I’m short on time—they’ll just take longer in the oven.

Can I use other root vegetables?

Absolutely, I sometimes mix in carrots or sweet potatoes with the parsnips, and they roast beautifully with the same marinade.

What kind of soy sauce works best?

I usually use regular soy sauce, but light soy sauce works too if I want a less intense flavor.

How do I stop the parsnips from sticking to the tray?

I always use parchment paper and make sure the parsnips aren’t overcrowded. Tossing them well in oil also helps prevent sticking.

Conclusion

I love how these honey soy roasted parsnips turn such a simple ingredient into a show-stopping side. The sweetness, the stickiness, and the golden caramelized edges make them hard to resist. Whether I serve them with roasted chicken, grilled meat, or even on their own as a snack, they always disappear quickly. This recipe has become one of my favorite ways to make parsnips shine.