Honey roast parsnips are a classic British side dish: sweet, earthy parsnips are roasted until tender inside and browned at the edges, then coated with honey for a glossy finish. A hot oven and room around each piece help them caramelise rather than steam, making them an easy match for a Sunday roast or festive meal.
Ingredients
- 2 lb parsnips (900 g), peeled and trimmed
- 2 tbsp vegetable oil or rapeseed oil (30 ml)
- 2 tbsp runny honey (30 ml)
- ½ tsp fine salt (about 3 g)
- ¼ tsp freshly ground black pepper (about 0.5 g)
- 1 tsp fresh thyme leaves (about 1 g), optional
Instructions
- Heat the oven to 425°F (220°C), or 400°F (200°C) for a fan oven. Put a large, sturdy roasting tray in the oven while it heats. A preheated tray gives the parsnips a head start on browning; use a tray large enough to hold them in one layer.
- Peel the parsnips and trim off the ends. Cut them into evenly sized batons, roughly 3 inches (7–8 cm) long and ½–¾ inch (1–2 cm) thick. If a parsnip has a very thick, woody core, cut it lengthwise and remove the tough centre. Split very thick sections so they cook at the same pace as the thinner pieces.
- For especially tender centres, put the cut parsnips in a saucepan, cover with cold water and bring to a boil. Simmer for 4 minutes, then drain thoroughly and leave them in the colander for 2 minutes so steam can escape. This brief parboil is helpful for larger parsnips but can be skipped if you prefer a firmer bite; add a few minutes to the roasting time if you skip it.
- Carefully remove the hot tray. Add the oil and swirl to coat the base, then arrange the parsnips in one layer. Turn them in the oil with tongs or a spatula and season with the salt and pepper. Return the tray to the oven and roast for 20 minutes.
- Turn the parsnips and roast for a further 10 minutes. They should be starting to brown and a knife should meet only slight resistance in the thickest piece. If some are much smaller, move them to the cooler edge of the tray or take them out early to avoid burning.
- Drizzle over the honey and turn the parsnips carefully so they are lightly coated. Sprinkle with thyme, if using, and roast for another 8–10 minutes, turning once if the honey is colouring unevenly. They are ready when tender through the centre and golden with sticky, browned edges. Watch closely near the end: honey can scorch quickly. Serve hot.
Tips
- Leave space on the tray. Crowded parsnips release steam and soften instead of browning. Use two trays if needed, and rotate their positions in the oven halfway through.
- Add honey near the end. Honey contains sugars that brown quickly, so coating the parsnips from the start can leave the outside dark before the centres are tender.
- Adjust for size. Thin batons cook sooner than chunky ones. Cut pieces to a similar thickness, and check the smallest pieces first during the final roast.
- Choose a substitute thoughtfully. Maple syrup can replace the honey in the same quantity for a slightly more caramel-like flavour. For a vegan version, use maple syrup and check that any other ingredients meet your needs.
Serving Suggestions
Serve these parsnips straight from the oven alongside roast beef, chicken, turkey, pork or a nut roast. They also work well with roast potatoes, carrots, green vegetables and a rich gravy. For a simpler meal, pair them with lentils or beans and a sharp, mustardy dressing; their sweetness is especially good with savoury, tangy flavours.
If you are serving several sides, make the parsnips towards the end of cooking so the honey glaze remains glossy and the edges stay crisp. Keep them in a warm serving dish only briefly rather than leaving them at room temperature for an extended period.
Variations
- Honey and mustard: Stir 1 tsp Dijon or wholegrain mustard (5 ml) into the honey before adding it. This adds a gentle tang without overpowering the parsnips.
- Herby: Use rosemary leaves or chopped sage instead of thyme. Add delicate herbs such as parsley after roasting, not before, so they stay fresh-tasting.
- With warming spice: Add a small pinch of ground cumin or cinnamon with the salt and pepper. Keep the amount modest so the spice supports the parsnips rather than dominating them.
- Without parboiling: Roast raw parsnips as directed, allowing roughly 5–10 extra minutes before adding the honey. The result may be a little less fluffy inside, but the method is convenient.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the fridge. For longer storage, freeze in a suitable sealed container; use within about 2–3 months for best quality, then thaw overnight in the refrigerator. The texture may be softer after freezing.
Reheat in a single layer on a baking tray at 375°F (190°C) for about 10–15 minutes, until piping hot throughout. A microwave also works, though it will soften the browned edges. Reheat only the portion you plan to eat, and do not leave cooked parsnips at room temperature for more than 2 hours.
Frequently Asked Questions
Do I have to parboil parsnips before roasting?
No. Parboiling for 4 minutes helps larger pieces become tender inside while their outsides roast, but it is optional. If you roast them from raw, allow a little extra time before glazing and check tenderness with a knife.
Why are my roast parsnips soggy?
The tray may be crowded, the parsnips may have gone onto a cold tray, or they may not have drained well after parboiling. Spread them out, preheat the tray and let excess steam escape before roasting. If using two trays, avoid stacking the parsnips.
Can I prepare them ahead?
You can peel and cut the parsnips up to a day ahead. Keep them covered in cold water in the refrigerator, then drain and dry them thoroughly before roasting. For best browning, roast and glaze just before serving rather than completing the whole dish in advance.
Can I use golden syrup instead of honey?
Yes. Use 2 tablespoons (30 ml) of golden syrup. It gives a mild caramel flavour and a similar sticky coating, though the taste will be less floral than honey. Add it during the final 8–10 minutes, just as you would honey.
How do I know when the parsnips are done?
The thickest piece should be tender when pierced with a small knife, with browned edges and no hard centre. The honey should look glossy and caramelised, not black. If the pieces are tender but still pale, give them a few more minutes while watching closely.
Can I make this recipe vegan?
Yes. Replace the honey with the same amount of maple syrup. Add it near the end of roasting, since its sugars can also darken quickly, and check the parsnips frequently during the final minutes.
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