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The best healthy side dish for the holidays, sweet and savory Honey Roasted Parsnips are simple to prepare and cook perfectly in the oven in just 40 minutes!
Vegetable side dishes are an important part of my holiday dinners because they’re quick and easy to prepare and complement the Thanksgiving turkey or Christmas ham perfectly. While maple roasted carrots and mashed red potatoes are two classics you’ll always see on my table, these showstopping Honey Roasted Parsnips will dazzle your tastebuds with their sweet, savory, and nutty flavors!
In this roasted parsnips recipe, peeled and sliced parsnips are tossed in a sweet honey glaze before being roasted to tender, caramelized perfection. It takes 40 minutes flat and they can be dressed up or down depending on how you decide to serve them. When they’re not on my holiday menu, I’ll pair them with these Instant Pot potatoes, pot roast, or mushroom chicken for a filling weeknight dinner.
Recipe features
- Naturally nutty parsnips tossed in a sweet honey glaze lend this simple side with the best balance of sweet and savory flavors.
- It’s easy to make but is also an elegant part of your weeknight dinners or holiday meals.
- They’re on the table in just 40 minutes!
Ingredients
Parsnips - Just like carrots, parsnips are a type of root vegetable that often make an appearance in your fall and winter comfort foods, including holiday vegetable side dishes. I recommend peeling the parsnips for the best results.
Avocado oil - Any kind of neutral oil works fine here but I like the subtle avocado flavor paired with the sweetened parsnips.
Honey - Its natural sweetness gives the glaze a sweet, floral, and warm flavor. Feel free to use maple syrup as a substitute.
Seasonings - I kept things simple with salt and pepper, but you can easily add other spices and herbs if you like! Check out the Variations section for ideas.
Instructions
Step 1: Make the honey glaze. Whisk the oil, honey, salt, and pepper together in a bowl.
Step 2: Coat the parsnips. Add the sliced parsnips to a separate bowl, pour some of the glaze over top, and toss to coat.
Step 3: Roast. Spread the honey glazed parsnips out on a baking sheet and roast until fork tender.
Step 4: Glaze again, then serve. Drizzle the remaining honey glaze over the roasted parsnips, then serve and enjoy.
Tips and FAQs
- Cut your parsnips into even slices for the best cooking results.
- Feel free to cut the parsnips into long, skinny french fries instead of slices.
- Want to save on oven space? Air fry the parsnips instead! After glazing, lay them in the air fryer basket and cook at 400ºF for about 18 minutes, flipping halfway through.
Tip
Be sure to give the parsnips space on the baking sheet. They could become soggy or won’t cook evenly if you overcrowd them.
Variations
- Roast the parsnips with minced garlic to give them a stronger savory flavor.
- Add other seasonings, like red pepper flakes, garlic powder, chives, or oregano.
- Enhance the sweetness of this dish with add-ins in the glaze, like cinnamon, nutmeg, cloves, or even some orange zest or orange juice.
- Add a pop of color to the finished dish with a garnish of fresh parsley, thyme, or rosemary.
What do parsnips taste like?
Though they look just like carrots, parsnips actually taste similar to sweet potatoes. They’re a bit nutty and earthy, which makes them perfect to coat with a sweet and savory honey glaze.
How long does it take to roast parsnips?
In this recipe, 2 pounds of sliced parsnips took about 30 minutes to soften and cook through. Keep in mind that the total cooking time will depend on the amount of parsnips you use, the functionality of your oven, and how you’ve sliced the parsnips. Thicker cuts, like wedges, will take a few minutes longer.
Do you need to parboil the parsnips before roasting?
No, you don’t have to parboil the parsnips because the oil and honey glaze makes them tender and gives them a deliciously caramelized outside. However, if you’re worried about the parsnips not cooking through or becoming chewy, you can parboil them for a few minutes before roasting.
Can you roast parsnips and carrots at the same time?
Yes, this is a great way to add a bit of color and flavor variation to your vegetable side dish. Just slice and glaze the same amount of carrots before laying them on the same or a different baking sheet as the parsnips.
Are parsnips good for you?
Absolutely! According to this study from Michigan State University, parsnips are an excellent source of fiber, vitamins C and B6, and potassium.
Storage
Refrigerator: Once the leftover honey glazed parsnips are cool, store them in an airtight container in the fridge for 4 to 5 days. Reheat in the oven or the air fryer. I don’t recommend the microwave, which can result in soggy parsnips.
Freezer: Roasted parsnips can also be frozen in a freezer-safe bag or container for up to 3 months. Allow them to completely thaw in the fridge before reheating.
More easy veggie side dishes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Honey Roasted Parsnips
Ingredients
- 2 lb parsnips peeled and sliced on an angle
- 3 tablespoon avocado oil or other neutral oil (like grapeseed or canola)
- 3 tablespoon honey
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
Instructions
- Preheat oven to 425° and line a large baking sheet with parchment paper.
- In a small bowl, whisk the oil, honey, salt, and pepper together.
- Add the parsnips to a large bowl, then drizzle â…” of the sauce overtop and toss to combine.
- Pour the parsnips out onto the baking sheet and roast for 30 minutes, flipping halfway through.
- Transfer the roasted parsnips to a bowl, then drizzle the remaining sauce overtop. Enjoy!
Tawny says
This was excellent! A perfect side dish for the holidays!