Roasted parsnips become sweet and caramelized in the oven, with golden edges and a tender center. Their cozy, earthy flavor and the warm aroma fill the kitchen as they turn golden brown on the sheet pan. A quick honey glaze with olive oil, salt, and pepper makes these honey roasted parsnips an easy side you’ll make on repeat.
The Root Veg Side I Keep Making
This old-fashioned side is my go-to when I spot parsnips at the grocery store. It’s perfect for roast dinners, as well as Thanksgiving and Christmas dinners next to turkey, and simple enough for any weeknight.
- Quick Prep: About 10 minutes to cut and toss.
- Perfect Texture: Even pieces mean caramelized edges and a tender middle every time.
- Pairs Well: Great with roast chicken, salmon, steak, or over grains with a simple yogurt sauce.
Other easy roasted sides to try:
Roasted Root Vegetables, Roasted Fingerling Potatoes, Roasted Broccoli and Carrots, Use extras for Parsnip Purée
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Parsnips: Choose firm, pale roots with no soft spots. Opt for thinner parsnips, as they are younger, more tender, and tend to be tastier. Small, medium, or large parsnips all work; trim the larger tops and match sizes for even cooking. Peel them with a vegetable peeler, then cut into even batons about ½ inch thick. If a parsnip is very thick, slice it in half or quarters so the core isn’t woody.
- Olive oil: Regular or light olive oil is great; avocado oil also works.
- Honey: Runny honey helps the parsnips caramelize by drawing out their natural sugars during the roasting process. Maple syrup is a good swap. If they brown quickly, save a little honey to add in the last 5 minutes.
- Salt and Pepper: Taste and adjust to your liking after roasting.
- Tray choice: Use a rimmed baking sheet and avoid crowding so the pieces roast, not steam.
Storage
- Fridge: Cool, then store in an airtight container for 3-4 days. Place a paper towel on the underside of the lid (avoiding contact with the food) to catch any condensation.
- Freezer: Freeze chopped parsnips or cooked pieces in a single layer, then store in a bag for up to 2 months. Press out air.
- Reheat: Oven: 200°C/400°F for 8-10 minutes, air fryer: 190°C/375°F for 5–7 minutes, skillet: medium heat with a little oil for 3-5 minutes, microwave: softens, use only for quick reheats.
Variations
- Cinnamon Maple: ¼–½ teaspoon ground cinnamon + 1 tablespoon maple syrup (instead of honey).
- Maple Dijon: 1 tablespoon maple syrup (instead of honey) + 1 teaspoon Dijon.
- Garlic Herb: 2 minced garlic cloves + 1 teaspoon thyme or rosemary, added in the last 10 minutes of roasting.
- Smoky: ½ teaspoon smoked paprika + pinch of cayenne.
- Citrus: 1 teaspoon orange zest with the honey.
- Warm Spice: ½ teaspoon cumin + ½ teaspoon coriander.
- Miso Honey: 1 teaspoon white miso whisked into the honey.
- Vegan: Swap maple syrup for honey.
- Finishers: Butter, lemon, toasted almonds, or parsley.
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Honey Roasted Parsnips
Recipe Video
Equipment
- Large rimmed baking sheet
- Parchment paper (optional, for easy cleanup)
- sharp knife
Ingredients
- 2 pounds (900 g) parsnips peeled and cut into batons
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons (8 g) fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Peel the parsnips. Cut the thin lower parts in half, and quarter the thick upper parts lengthwise into batons.
- In a large bowl, toss the parsnips with olive oil, honey, salt, and ground black pepper until evenly coated.
- Spread in a single layer on the baking sheet. Roast for 15 minutes.
- Flip the parsnips, then continue roasting for 10 minutes, or until golden and tender.
- Garnish with fresh parsley before serving.
Notes:
- For an extra sweet and sticky finish, drizzle with a little more honey just before serving.
- If parsnips are very large, cut them into even smaller batons for more uniform roasting.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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