This is the best method for making Roasted Parsnips for your roast dinner menu. Simple, sweet and crisp, they make a delicious side.
Roasted Parsnips are often overlooked but they’re one of my favourite vegetable sides for a roast. Affordable and easy to prepare, they roast while you focus on the rest of the meal and time with family.
With just a touch of honey and thyme, they transform into something special.
You can also prepare them ahead of time to speed up cooking on the day.
Why this is the Best Roast Parsnip Recipe
⭐ Full of flavour — a perfect balance of sweet and savoury.
⭐ So EASY — no parboiling required.
⭐ Can be made ahead for convenience.
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Roasted Parsnips Ingredients
- Parsnips – Peel and cut into even batons. This recipe uses 1kg, which serves about 6 as a side; adjust quantities for your group.
- Oil – Sunflower oil works well.
- Honey – Use runny honey for easy glazing.
- Thyme – Dried thyme adds an earthy note that balances the sweetness.
- Sea salt and freshly ground black pepper – Season generously to taste.
How to make Roasted Parsnips
1. Toss the parsnips with the oil, half the honey and all the dried thyme. Season with a good pinch of salt and black pepper.
2. Spread in a single layer on a lined baking tray and roast as directed below. Drizzle the remaining honey over the parsnips just before serving.
Leftovers
In the fridge Store cooked leftovers for up to 3 days. Reheat gently or enjoy cold as a snack.
They may be slightly softer than when freshly roasted but will still taste great.
How to prep ahead
To save time, prep the parsnips the day before (up to the end of step 2 above) and keep them covered in the fridge until you’re ready to roast.
Part-Roast
Alternatively, roast for about 25 minutes until they start to colour at the edges, then cool. When ready to serve, finish roasting for 15 minutes and drizzle with the remaining honey.
More super sides…
Side Dishes
Braised Red Cabbage
Christmas Recipes
Brussels Sprouts with Bacon & Chestnuts
Side Dishes
Easy Cauliflower Cheese
Side Dishes
Stuffing {with Sausage meat}
FAQs
Yes. Coat the parsnips in honey, thyme and oil, then spread them on a lined tray without touching and freeze uncovered for about an hour. Transfer to a freezer bag or container and store up to a month. Defrost thoroughly before roasting as normal.
Leftovers are great cold as snacks, stirred into bubble and squeak, or used in a leftover pie for the next day.
Please tell me how this recipe worked for you and rate it below. I’d love to see your results—tag me on Instagram if you share your photos.
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Simple Honey Roasted Parsnips
Ingredients
- 1 kg (2.2 lb) Parsnips, Peeled and cut into even sized batons
- 2 tbsp Sunflower oil
- 4 tbsp Runny honey
- 3 tsp Dried thyme
- Sea salt and freshly ground black pepper, Season generously
Instructions
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Preheat the oven to 180℃ fan / 200℃ / Gas Mark 6 / 350°F and line a baking tray with parchment paper.
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Toss the parsnips with the oil, half the honey and all the dried thyme. Season with salt and pepper.
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Arrange in a single layer and roast for around 40 minutes, turning halfway, until sticky and tender.
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Drizzle with the remaining honey just before serving.
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Notes
OR
Part-roast: Roast for about 25 minutes until the edges start to colour, then cool. When ready to serve, roast for 15 minutes to finish and then drizzle with the remaining honey.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation. Values are per portion unless stated otherwise.
Additional Info
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