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Honey-roasted parsnips are served on a black platter resting on the white marble cooktop. They glisten with honey and are garnished with thyme, ready to be enjoyed.

Honey Roasted Parsnips Recipe

Golden and caramelized honey-roasted parsnips, perfectly seasoned with thyme, make a deliciously sweet and savory side dish. Simple to prepare, this British classic complements any meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine British
Servings 4
Calories 221 kcal

Equipment

  • Large roasting tin
  • Sharp Knife
  • Chopping-board
  • Mixing spoon
  • Measuring spoons

Ingredients
  

  • 500 g 17.5 oz parsnips, peeled and chopped into finger-sized pieces
  • 3 tbsp neutral oil e.g., rapeseed, sunflower, or avocado
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp honey
  • 1 tbsp freshly chopped thyme or ½ tsp dried thyme

Instructions
 

  • Preheat the oven to 200°C/400°F (fan).
  • Add the peeled and chopped parsnips to a large roasting tin.
    Peeled and chopped parsnips are arranged in a black roasting tin on a white marble cooktop. The pieces are finger-sized and uniform, ready for seasoning.
  • Drizzle with neutral oil and toss to coat the parsnips evenly.
    Neutral oil is being drizzled evenly over the parsnips in a black roasting tin on the white marble cooktop. A hand gently tosses the parsnips to ensure they are evenly coated.
  • Spread the parsnips out in a single layer, ensuring they don’t touch each other.
    Parsnips are spread out in a single layer in a black roasting tin on the white marble cooktop, with no pieces touching each other to ensure even roasting.
  • Roast in the oven for 20-25 minutes, turning halfway, until lightly golden.
    The roasting tin with parsnips is placed in the oven, viewed from the white marble cooktop. The parsnips begin to develop lightly golden edges as they roast.
  • Sprinkle with salt, pepper, and honey; toss to coat.
    A spoon drizzles honey over the roasted parsnips in a black roasting tin on the white marble cooktop. Salt and pepper are evenly sprinkled to enhance the flavor.
  • Roast for another 8-10 minutes until golden brown.
    The honey-coated parsnips are placed back in the oven, viewed over the white marble cooktop. The parsnips become golden brown, caramelized, and glossy.
  • Garnish with freshly chopped thyme.
    Freshly chopped thyme is being sprinkled over the roasted parsnips in a black roasting tin on the white marble cooktop, adding a vibrant green garnish to the dish.
  • Serve immediately.
    Honey-roasted parsnips are served on a black platter resting on the white marble cooktop. They glisten with honey and are garnished with thyme, ready to be enjoyed.