Golden, tender, and lightly caramelized, these honey-roasted parsnips make a wholesome side dish that’s as nutritious as it is flavorful.
Packed with fiber for digestive health, naturally low in fat, and rich in plant-based nutrients, this recipe is a great way to add balance to everyday meals.
With just a few simple ingredients and a quick 20-minute cook time, it’s the ideal option for busy weeknights or meal-prep planning.
Honey Roasted Parsnips
Equipment
- 1 Large Baking Sheet
- 1 Sheet of parchment paper (or oil for greasing)
- 1 Cutting board
- 1 Chef’s Knife
- 1 Mixing bowl (optional, or toss directly on tray)
- 1 Pair of tongs (or hands for tossing)
Ingredients
- 2 pounds parsnips
- 2 tablespoons olive oil
- 2 tablespoons honey divided
- ¾ teaspoon kosher salt
- ¼ teaspoon garlic powder
- Freshly ground black pepper to taste
- 2 tablespoons fresh parsley or chives minced
Instructions
- Prepare the Oven and Baking Sheet: Begin by preheating your oven to 400°F (200°C). This high heat is essential for developing golden, caramelized edges on the parsnips while keeping the centers tender. While the oven heats, line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. If you don’t have parchment, lightly brush or spray the pan with oil to create a nonstick surface.
- Wash, Peel, and Trim Parsnips: Rinse the parsnips thoroughly under cool running water to remove any soil. Use a vegetable peeler to gently peel away the outer skin. Once peeled, slice off both the root and stem ends with a sharp knife. This ensures even cooking and removes any tough or fibrous tips.
- Cut into Uniform Fry-Like Shapes: Place each parsnip on a cutting board and cut into long, fry-like sticks, approximately 3 inches long and ½-inch thick. Uniformity is key here—when the pieces are roughly the same size, they roast evenly and finish at the same time. If using very large parsnips, you may notice a tough, woody core in the center; cut this out and discard it. Smaller parsnips typically don’t have this issue, so you can skip this step if they’re tender throughout.
- Season Generously for Flavor: Transfer the cut parsnips onto the prepared baking sheet, spreading them into a pile in the center. Drizzle with 2 tablespoons olive oil and 1 ½ tablespoons honey, which adds sweetness and helps with caramelization. Sprinkle over ¾ teaspoon kosher salt, a few turns of freshly ground black pepper, and ¼ teaspoon garlic powder. Using tongs—or clean hands if you don’t mind getting a little messy—toss everything together until each piece is coated evenly in oil, honey, and seasonings.
- Spread Evenly for Perfect Roasting: Once coated, arrange the parsnips into a single, even layer across the baking sheet. Be careful not to crowd or overlap them. When parsnips are stacked or piled too closely, they steam from their own moisture instead of roasting, which prevents them from achieving that deliciously crisp, caramelized texture. A spacious layout is the secret to beautiful browning.
- Roast Until Caramelized and Tender: Slide the baking sheet into the preheated oven and roast for 20–25 minutes, depending on the thickness of your parsnips. About halfway through cooking, carefully remove the tray and flip the pieces with tongs to ensure all sides roast evenly. You’ll know they’re ready when the edges are deep golden brown, slightly crisp, and the centers pierce easily with a fork.
- Finish with Honey and Fresh Herbs: Once roasted to perfection, transfer the parsnips to a serving platter. Drizzle the remaining ½ tablespoon honey over the hot parsnips for a glossy, lightly sweet finish. Sprinkle with a little extra coarse salt if desired, then scatter freshly minced parsley or chives across the top for a pop of color and brightness. Serve immediately while warm for the best flavor and texture.
Notes
- Carrots can be roasted alongside parsnips—just cut them the same size for even cooking.
- For a citrus twist, add orange zest before roasting and squeeze fresh juice over after baking.
- Use fresh herbs like parsley or chives for brightness; rosemary or thyme also pair beautifully.
- If parsnips are large, don’t forget to remove the woody core for a better texture.
- Roasting at high heat is the secret to crisp edges and caramelized flavor.
Chef’s Secrets for Perfect Results
The key to irresistible honey roasted parsnips is proper preparation and spacing.
Cutting the parsnips into evenly sized sticks ensures they roast consistently, while giving them space on the baking sheet helps them caramelize instead of steaming.
Always roast at a high temperature, as this encourages natural sugars to caramelize and deliver that sweet, nutty flavor.
Don’t skip the final drizzle of honey—it adds a glossy finish and intensifies the sweetness.
For extra depth, try adding a pinch of smoked paprika or a splash of balsamic vinegar before roasting.
Serving Suggestions to Enhance Flavor
Honey roasted parsnips are a versatile side dish that complement both casual and elegant meals.
They pair wonderfully with roasted chicken, grilled salmon, or seared steak, balancing savory mains with a touch of sweetness.
For a vegetarian spread, serve them alongside quinoa salad, roasted chickpeas, or creamy hummus.
During the holidays, they shine next to stuffing and cranberry sauce.
For a lighter option, add them to a grain bowl with greens, avocado, and a drizzle of tahini dressing for a nutrient-packed lunch.
Storage Tips for Freshness
If you have leftovers, allow the roasted parsnips to cool completely before storing.
Place them in an airtight container and refrigerate for up to 3–4 days.
To reheat, spread them out on a baking sheet and warm in a 375°F (190°C) oven for about 10 minutes to restore crispness—microwaving tends to soften them.
You can also freeze roasted parsnips for up to 2 months.
To do this, spread them on a tray until solid, then transfer to a freezer bag.
Reheat directly from frozen in the oven for best results.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes! You can cut and season the parsnips a few hours in advance and keep them in the fridge. Roast them just before serving for the freshest flavor and crisp texture.
2. Do I need to peel parsnips before roasting?
Peeling is recommended because the skin can be tough and slightly bitter. However, if your parsnips are very young and tender, you may leave the peel on after scrubbing them clean.
3. Can I use maple syrup instead of honey?
Absolutely. Maple syrup is an excellent substitute, adding a slightly deeper caramel-like sweetness. It’s also a great option if you prefer a fully plant-based recipe.
4. How do I know when the parsnips are done?
They’re ready when the edges are golden brown and caramelized, and a fork easily pierces the center. If they’re pale and firm, they need more time in the oven.
5. What other seasonings work well with parsnips?
Parsnips are naturally sweet and earthy, making them a great match for warm spices like cinnamon, cumin, or smoked paprika. For a savory twist, try rosemary, thyme, or a sprinkle of Parmesan cheese right before serving.
