Sweet and flavorful honey roasted parsnips are an easy-to-make side dish that is healthy and delicious. Parsnips are a yummy blend of potatoes and carrots that are a great source of potassium, fiber, and vitamin C.
If you are looking for more parsnip recipes check out this sage butter whipped parsnips recipe.
I love to serve roasted parsnips next to honey mustard chicken thighs, cast iron sirloin steak, or at Thanksgiving with an herb roasted turkey breast.
Ingredients
Only a few ingredients are needed to give these tasty veggies a punch of flavor.
- Olive oil
- Honey
- Fresh thyme leaves
- Parsnips
- Salt and pepper
QUICK TIP: I always use Morton Coarse Kosher Salt and fresh ground pepper. In my experience, different brands and different types all yield a different flavor and level of saltiness. So I always recommend quantities on the low end and have you taste, and add more at the end to get it to the amount you prefer.
>>See the recipe card for quantities.
Instructions
STEP 1: Get ready. Preheat the oven to 425˚ Fahrenheit and line a large baking sheet with parchment paper or foil.
STEP 2: Make the honey mixture. In a large mixing bowl, whisk together the olive oil, honey, and thyme leaves.
STEP 3: Coat the parsnips. Add the parsnips to the honey mixture and toss them to coat with clean hands or two wooden spoons. Sprinkle the salt and pepper over the parsnips and toss again to evenly coat.
STEP 4: Bake. Spread the parsnips in an even layer on the prepared pan, be sure not to overcrowd them. Bake them for 30-40 minutes or until they are tender but still crisp. Serve hot.
Storage
Store the parsnips in an airtight container in the fridge for up to 5 days.
FAQ
Parsnips taste a lot like carrots, and a little bit like potatoes. Their texture is a combination of the two as well.
Parsnips and potatoes have very similar nutritional profiles when it comes to calories, macronutrients, and vitamins. The only notable differences: Potatoes provide a touch more potassium, parsnips have a bit more fiber and also more sugar. Aside from that - they are very interchangeable when it comes to nutrition.
📖 Recipe
Honey Roasted Parsnips
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoon fresh thyme leaves
- 2 pounds parsnips (peeled and cut into 1-inch chunks)
- ¾ teaspoons kosher salt
- ¼ teaspoon ground black pepper
Instructions
- PREPARE: Preheat the oven to 425˚ Fahrenheit and line a large baking sheet with parchment paper or foil.
- MAKE THE HONEY MIXTURE: In a large mixing bowl, whisk together the olive oil, honey, and thyme leaves.
- DRESS THE PARSNIPS: Add the parsnips to the honey mixture and toss them to coat with clean hands or two wooden spoons. Sprinkle the salt and pepper over the parsnips and toss again to evenly coat.
- BAKE: Spread the parsnips in an even layer on the prepared pan, be sure not to over crowd them. Bake them for 30-40 minutes or until the are tender but still crisp. Serve hot.
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