Golden Roasted Parsnips Honey

I was standing in the kitchen one November evening, staring at a bag of parsnips I'd bought on impulse, when my neighbor knocked and asked what I was making. I shrugged and said I'd figure it out. Twenty minutes later, the smell of honey and thyme drifting through the window brought her back with a bottle of wine. That's how this recipe was born.

The first time I made these for a Sunday roast, my brother ate half the tray before the chicken was even carved. He stood by the counter, fingers sticky, insisting they tasted like something our grandmother used to make. I don't think she ever roasted parsnips, but I didn't correct him.

Ingredients

• Parsnips: Look for firm, medium-sized ones without too many knobby bits, they're easier to peel and cut into even batons that roast at the same rate.
• Olive oil: A good fruity oil makes a difference here, it crisps the edges and keeps the insides soft.
• Sea salt and black pepper: Don't skimp on the salt, parsnips need it to balance their natural sweetness.
• Honey: Use something mild and golden, not a dark buckwheat honey that'll overpower the vegetable.
• Butter: It melts into the honey and gives the glaze a richness that olive oil alone can't match, though olive oil works beautifully if you need it dairy-free.
• Fresh thyme: Just a pinch at the end adds a fragrant note that makes the whole dish feel intentional.

Instructions

Preheat and prep:

Turn your oven to 220°C and line a baking tray with parchment so nothing sticks. Peel the parsnips and slice them into batons about the thickness of your thumb.

Season and toss:

In a bowl, coat the parsnips with olive oil, salt, and pepper until every piece glistens. Spread them out in a single layer, no crowding, or they'll steam instead of roast.

First roast:

Slide the tray into the oven and roast for 25 minutes, flipping them halfway so both sides turn golden. You'll start to smell that earthy sweetness.

Make the glaze:

While the parsnips roast, warm the honey and butter in a small pan over low heat, stirring until they melt together into a glossy amber.

Glaze and finish:

Pull the tray out, drizzle the honey butter over the hot parsnips, and toss gently with a spatula. Return them to the oven for another 8 to 10 minutes until the edges caramelize and turn sticky.

Garnish and serve:

Scatter fresh thyme leaves over the top while they're still hot. Serve straight from the tray if you're feeling casual.

Save

There was a winter dinner party where I served these alongside a roast and someone asked if I'd trained as a chef. I laughed and said no, just a lot of trial and error with vegetables. But that compliment stayed with me longer than it should have.

Storage and Reheating

Leftovers keep in the fridge for up to three days in a sealed container, though they lose some crispness. Reheat them in a hot oven for ten minutes to bring back the caramelized edges, the microwave makes them soggy.

Variations Worth Trying

I've swapped honey for maple syrup when cooking for vegans, and it works just as well with a slightly deeper flavor. A pinch of smoked paprika or cumin before roasting adds warmth if you want something less sweet. Once I tossed in halved shallots with the parsnips and the result was so good I almost forgot to serve anything else.

Serving Suggestions

These belong next to roasted chicken, lamb, or a hearty lentil loaf if you're keeping it vegetarian. They're also excellent piled onto a grain bowl with greens and a sharp vinaigrette.

• Serve them warm, not piping hot, so the honey glaze thickens slightly and clings to every bite.
• If you're making them ahead, roast them fully but add the glaze just before serving so they stay crisp.
• A sprinkle of toasted walnuts or hazelnuts at the end adds crunch and makes them feel fancy without any extra effort.

Save

This dish has a way of turning a plain Tuesday into something that feels a little special. I hope it does the same for you.

Recipe FAQs

→ How do you achieve perfectly roasted parsnips?

Toss parsnips evenly in olive oil, salt, and pepper, roast at a high temperature until golden, turning halfway for uniform browning.

→ Can I substitute honey in the glaze?

Yes, maple syrup works well as a vegan alternative, providing a similar sweet glaze and caramelization.

→ What is the purpose of drizzling the honey glaze halfway through cooking?

Adding the glaze midway allows it to caramelize without burning, enhancing flavor and creating a glossy finish.

→ Is it necessary to peel parsnips before roasting?

Peeling ensures a tender texture and even cooking, but thorough washing can suffice if preferred to keep skin.

→ Can fresh herbs be added for extra flavor?

Yes, sprinkling fresh thyme before serving adds an aromatic note that complements the sweet glaze.