Roast parsnips are a British Sunday lunch staple, and this version—inspired by the style of Jamie Oliver—takes the humble parsnip and turns it into a caramelized, sweet, and savory side dish that disappears fast. The key is parboiling the parsnips first to soften their dense flesh, then roasting them in hot fat with honey and fresh thyme until they’re golden and sticky at the edges. It’s a simple, reliable method that works every time, whether you’re serving a holiday feast or a weeknight roast chicken.
Ingredients
- 2 lb (900 g) parsnips, peeled and halved or quartered lengthwise
- 3 tbsp (45 ml) olive oil or goose fat
- 2 tbsp (30 ml) honey
- 1 tsp (5 ml) Dijon mustard (optional)
- 1 tsp (2 g) fresh thyme leaves, plus extra for garnish
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) black pepper
- 1 tbsp (15 ml) lemon juice (from about 1/2 lemon)
Instructions
- Preheat your oven to 400°F (200°C). Place a large roasting tray in the oven to heat up while you prepare the parsnips.
- Peel the parsnips and cut them in half crosswise, then halve or quarter the thicker ends lengthwise so all pieces are roughly the same size—about 2–3 inches long and 1 inch thick. If the core is woody and tough, trim it away.
- 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 and let them steam dry for a minute or two in a colander.
- In a large bowl, toss the parboiled parsnips with the olive oil (or goose fat), honey, Dijon mustard (if using), thyme, salt, and pepper until evenly coated.
- Carefully remove the hot roasting tray from the oven. Add the parsnips in a single layer, making sure they aren’t crowded—use two trays if needed. Roast for 30–35 minutes, turning once halfway through, until deep golden brown and caramelized on all sides.
- Remove from the oven, drizzle with lemon juice, and toss gently. Garnish with extra fresh thyme leaves. Serve hot.
Tips
- Don’t skip the parboil: Parsnips are dense and fibrous; parboiling ensures they cook through without burning on the outside. It also helps the honey glaze stick better.
- Use a hot tray: The sizzle when you add the parsnips to the hot tray is what creates that crispy, golden crust. If the tray isn’t hot, they’ll steam instead of roast.
- Cut evenly: Uniform pieces cook at the same rate. If some parsnips are much thicker, cut them smaller so everything finishes together.
- Substitutions: No honey? Use maple syrup or brown sugar. No fresh thyme? Use 1/2 tsp dried thyme or 1 tsp chopped rosemary. Goose fat or duck fat adds extra richness, but olive oil works perfectly.
Serving Suggestions
These roast parsnips are the perfect side for a traditional roast chicken, roast beef, or turkey. They also pair beautifully with a vegetarian nut roast or a hearty mushroom wellington. For a full Sunday spread, serve alongside roasted potatoes, Yorkshire puddings, and gravy. A sprinkle of flaky sea salt just before serving elevates the sweetness.
Variations
- Spicy Maple-Glazed: Swap the honey for maple syrup and add a pinch of cayenne or smoked paprika for a sweet-heat kick.
- Balsamic and Rosemary: Replace the honey with balsamic vinegar (reduce to 1 tbsp) and use fresh rosemary instead of thyme.
- Orange and Cardamom: Add 1 tsp orange zest and 1/4 tsp ground cardamom to the glaze for a fragrant, festive twist.
- Parmesan-Crusted: After roasting, sprinkle with 1/4 cup (25 g) grated Parmesan and broil for 2–3 minutes until crispy.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, until hot and crisp. They can also be microwaved, but they will lose their crispness. Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a hot oven (400°F / 200°C) for 15–20 minutes.
Frequently Asked Questions
Do I need to peel parsnips? Yes, the skin is tough and woody, especially on larger parsnips. Peel them thoroughly, and trim off any dark spots or the very top where the stem was.
Can I use baby parsnips? Absolutely. Baby parsnips are sweeter and more tender, so you can skip the parboiling step and roast them directly for about 25–30 minutes. Adjust the honey to taste, as they’re naturally sweeter.
Why are my parsnips burnt on the outside but raw inside? This usually happens if the parsnips weren’t parboiled long enough, or if your oven temperature is too high. Stick to 400°F (200°C) and parboil for at least 5 minutes. Also, make sure the pieces are evenly sized.
Can I make these ahead of time? You can parboil the parsnips a day ahead and keep them in the fridge, then toss with the glaze and roast just before serving. Or roast them fully and reheat in a hot oven—they won’t be as crisp, but they’ll still be delicious.
What if I don’t have honey? Maple syrup, agave nectar, or brown sugar (dissolved in a tablespoon of water) all work well. Each will change the flavor slightly: maple adds a smoky note, brown sugar adds a deeper caramel flavor.
Can I roast parsnips without any fat? You can, but they won’t caramelize as well and may dry out. A light coating of oil is essential for that golden, crispy exterior. If you’re avoiding oil, try roasting at a lower temperature (375°F / 190°C) and covering with foil for the first 20 minutes, then uncover to brown.
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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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