Delia Smith’s roast parsnips are a classic British side dish, beloved for their crispy, golden edges and sweet, caramelized centers. The method—parboiling the parsnips first, then roasting them in hot fat—ensures they cook evenly and become irresistibly crunchy on the outside while staying tender inside. This recipe delivers that perfect balance of savory and sweet, making it a staple for Sunday roasts and holiday feasts.
Ingredients
- 1 ½ lbs (680 g) parsnips, peeled and halved or quartered lengthwise
- 3 tbsp (45 ml) olive oil or goose fat
- 1 tbsp (15 g) all-purpose flour
- 1 tsp (5 g) salt
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) honey (optional, for extra sweetness)
- Fresh thyme sprigs (optional, for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Place a large roasting tray in the oven with the olive oil or goose fat to heat up while you prepare the parsnips.
- Peel the parsnips and cut them into even-sized pieces: halve smaller ones lengthwise, and quarter larger ones so they are roughly the same thickness. This ensures even cooking.
- Bring a large pot of salted water to a boil. Add the parsnips and parboil for 5–7 minutes, until just slightly tender but still firm. Drain well in a colander, then return them to the pot.
- Add the flour, salt, and pepper to the parsnips in the pot. Toss gently to coat all pieces evenly. The flour helps create a crisp crust during roasting.
- Carefully remove the hot roasting tray from the oven. Add the parsnips in a single layer, turning them to coat in the hot fat. Be cautious of splattering.
- Roast for 30–35 minutes, turning once halfway through, until the parsnips are golden brown and crispy on the edges. If using honey, drizzle it over the parsnips in the last 10 minutes of roasting, and toss to glaze.
- Remove from the oven, transfer to a serving dish, and garnish with fresh thyme if desired. Serve immediately while hot and crispy.
Tips
- Substitutions: If you don’t have parsnips, carrots or a mix of carrots and parsnips work well. Use olive oil if you prefer a vegetarian version; goose fat adds a rich flavor but is not essential.
- Even browning: Don’t overcrowd the roasting tray—give each parsnip space so they crisp up rather than steam. Use a large tray or roast in batches if needed.
- Common mistake: Skipping the parboil step can result in parsnips that are hard in the center or burn on the outside. Parboiling softens them just enough for the oven to do the rest.
- Make ahead: You can parboil and coat the parsnips a few hours ahead, then refrigerate them until ready to roast. Just add 5 minutes to the roasting time.
Serving Suggestions
These roast parsnips are the perfect companion to a traditional British Sunday roast—try them alongside roast chicken, beef, or lamb. They also shine at Thanksgiving or Christmas dinner, served with turkey and all the trimmings. For a lighter meal, pair them with a fresh green salad and a grain like quinoa or farro.
Variations
- Herbed: Toss the parsnips with chopped rosemary or sage along with the flour for an aromatic twist.
- Spiced: Add a pinch of smoked paprika or ground cumin to the flour mixture for a subtle smoky warmth.
- Maple Glaze: Replace honey with maple syrup for a deeper, richer sweetness that pairs well with pork.
- Balsamic: Drizzle with a little balsamic vinegar in the last 10 minutes for a tangy, caramelized finish.
Storage and Reheating
Store any leftover roast parsnips in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 375°F (190°C) for 8–10 minutes, or until heated through and crispy again. Avoid microwaving, as it will make them soggy. If you have a large batch, you can freeze them after roasting—cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. They will keep for up to 1 month; reheat directly from frozen in the oven at 375°F (190°C) for 15–20 minutes.
Frequently Asked Questions
Can I use baby parsnips without peeling? Yes, if they are young and tender, you can just scrub them well. Older parsnips should be peeled to remove the woody outer layer.
Why are my roast parsnips not crispy? The most common reasons are overcrowding the pan, not using enough fat, or skipping the parboil step. Make sure the parsnips are in a single layer and the oven is fully preheated.
Can I prepare parsnips ahead of time? Absolutely. Parboil and coat them with flour, then store in the fridge for up to 24 hours. Roast as directed, adding a few extra minutes to the cooking time.
What is the best fat for roasting parsnips? Goose fat or duck fat gives a rich flavor and crisp texture, but olive oil or even butter works well. For a vegan option, use a neutral oil like avocado or sunflower.
Do I need to add honey? No, honey is optional. It adds sweetness and helps caramelization, but if you prefer a more savory side, simply omit it.
Can I roast parsnips without parboiling? Yes, but you’ll need to slice them thinner and roast for longer. The texture will be less creamy inside and the edges may burn before the centers are tender.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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