Honey Roasted Parsnips
Sweet, savory, and perfectly roasted, these honey-glazed parsnips come together in just 20 minutes. With crispy edges, tender centers, and a touch of garlic and herbs, this dish is a simple yet flavorful side for any meal.
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.
