Golden Roasted Parsnips Honey (Printable version)
Tender parsnips roasted golden and glazed with honey for a sweet, savory side dish.
# Ingredient List:
→ Vegetables
01 - 1.5 lbs parsnips, peeled and cut into batons
→ For Roasting
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
→ Glaze
05 - 2 tbsp honey
06 - 1 tbsp unsalted butter (or substitute olive oil for dairy-free)
07 - 1 tsp fresh thyme leaves (optional)
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking tray with parchment paper.
02 - Toss the parsnip batons with olive oil, salt, and black pepper until evenly coated.
03 - Spread the parsnips in a single layer on the prepared baking tray.
04 - Roast for 25 minutes, turning halfway through, until the parsnips are lightly golden.
05 - Gently warm honey and butter (or olive oil) in a small saucepan, stirring until combined.
06 - Remove the tray from the oven. Drizzle the honey glaze over the parsnips and toss to coat evenly.
07 - Return the parsnips to the oven for another 8 to 10 minutes until golden and caramelized.
08 - Sprinkle with fresh thyme leaves before serving, if desired.
# Expert Suggestions:
01 -
- The honey glaze turns every edge sticky and golden, like the best parts of caramelized onions but sweeter.
- It takes less than an hour start to finish, and most of that time the oven does the work while you set the table.
- Even people who claim they don't like root vegetables reach for seconds.
02 -
- If you pile the parsnips too close together, they steam and turn limp instead of crispy, so give them space on the tray.
- The glaze can burn fast in those final minutes, so watch through the oven door and pull them the moment they turn deep gold.
03 -
- Cut the parsnips as evenly as possible so they roast at the same speed, no burnt tips and raw middles.
- If your oven runs cool, crank it up to 230°C and keep a close eye on them, high heat is what gives you those crispy caramelized edges.