This roast parsnip recipe is the perfect way to enjoy this winter vegetable! This dish is easy to make and can be enjoyed as a side or main course. Roasting the parsnips gives them a lovely sweetness and flavor that makes them irresistible!
Why you’ll love this recipe
- They are the perfect side dish for a Sunday lunch, Thanksgiving dinner or Christmas dinner.
- You can partially cook them ahead of time
- They are 100% vegetarian.
We love it when people say, “I don’t like parsnips”, we watch their faces when they take the first bite, apprehension turns to surprise, which, in turn, turns to delight.
What is a parsnip?
A parsnip is a root vegetable, it’s cream in color and it looks like a wide stubby carrot.
In fact, it’s related to the carrot and parsley.
It’s widely available and can be bought in most grocery stores or farmers’ markets.
What does a parsnip taste like?
When you try to describe what parsnips taste like, it’s hard to put your finger exactly on them.
They have a sweet earthy flavor and they become sweeter after winter frosts.
A lot of people compare the sweetness to carrots and sweet potatoes, but for me, it’s not the same sweetness.
They are sweet and nutty and always a popular addition to our holiday table!
Do you peel parsnips before roasting them?
It depends.
If you have got some really nice parsnips, they’re fresh and organic, then just scrub them and leave the skins on.
If you don’t manage to buy, or grow, organic parsnips, then peel the skins before you roast them.
What do I eat with roast parsnips?
Roasted parsnips are a must for any roast dinner.
We love to eat them with our nut roast or lentil loaf.
Get ahead for Thanksgiving dinner and Christmas dinner
Thanksgiving and Christmas are hectic whirlwinds – right?
If you’re anything like us, you’ll want to do everything you can to get ahead on the big day.
You can start with your roast parsnips!
If you’re someone who likes to peel your parsnips, then you can peel them the day before, just ensure that they are left in a pan of water, and are completely submerged.
You will notice that they will curl up a little bit, but they will be fine.
What to do with leftover parsnips
Our honey roasted parsnips freeze well and will keep them in the freezer for up to 2 months.
You could also use them in a delicious nut roast or make our amazing parsnip puree!
Recipe notes and tips
- Keep them apart
When cooking your parsnips, make sure they don’t touch and always keep them to a single layer or you’ll have mushy parsnips instead of the deliciously crispy ones that we all love. - Get ahead
Peel them the day before and store covered in cold water or cook them and freeze them up to 2 months before you need them.
How to cook honey roast parsnips with step-by-step instructions
Cooking our honey roast parsnips is easy if you follow our simple instructions.
Preheat your oven to 170°C/340°.
Wash or peel your parsnips, then top and tail them.
Using a sharp knife cut your parsnips in half lengthways, and if they are large parsnips, cut them in half again.
Bring a large pan of salted water to a boil and boil your parsnips for 5 minutes.
Drain your parsnips in a colander and set them aside for 5 minutes.
In a large mixing bowl, add semolina, honey, maple syrup, white wine vinegar, kosher salt, and freshly ground black pepper.
Add your parsnips to the bowl and toss until they are all evenly coated.
On a baking sheet, place your coated parsnips as a single layer, ensuring that they don’t touch each other.
Add olive oil, nobs of butter, fresh thyme sprigs, kosher salt, and pepper, and roast for 40 minutes, turning halfway through to ensure an even roasting.
When your roast parsnips are ready, they will have turned a lovely golden brown and should be crispy on the outside and soft on the inside, but not burnt.
Serve immediately.
Enjoy!
We hope you enjoy making and eating our honey roast parsnips and would love to hear how you got on making them.
Please leave a comment below and feel free to ask any questions you may have.
Follow us on Pinterest, Facebook, and Instagram, for more tasty inspiration!
More easy vegetable recipes for you to try
- Honey roasted carrots – you thought honey roast parsnips were good? These carrots are sensational!
- Roasted cauliflower – rosemary and pine nuts, make our roasted cauliflower a delicious addition to your table!
- Roast potatoes – crispy on the outside and soft and fluffy on the inside, we show you how to make them perfectly every time!
- Carrot and swede mash – smooth, creamy, and totally delicious, this is a household favorite!
Want to try a festive cake? Why not make a delicious eggnog cake from Call Me PMC.
Roast parsnips recipe
Utensils
Ingredients
- 1 lb Parsnips Peeled & halved
- 1 tbsp Semolina
- 1 tbsp Honey
- 1 tbsp Maple syrup
- 1 tsp White wine vinegar
- Pinch of kosher salt
- 2 tbsp Sunflower oil
- 2 tbsp Butter
- 3 Sprigs fresh thyme
Instructions
- Preheat your oven to 170°C/340°F
- Wash or peel your parsnips, then top and tail them. Using a sharp knife cut your parsnips in half lengthways, and if they are large parsnips, cut them in half again. Bring a large pan of salted water to a boil and boil your parsnips for 5 minutes. Drain your parsnips in a colander and set aside for 5 minutes1 lb Parsnips
- In a large mixing bowl, add semolina, honey, maple syrup, white wine vinegar, and salt. Add your parsnips to the bowl, and toss until they are all evenly coated. On a baking sheet, place your coated parsnips as a single layer, ensuring that they don't touch each other. Add with sunflower oil, nobs of butter, fresh thyme sprigs, kosher salt, and roast for 40 minutes, turning halfway through to ensure an even roasting. When your roast parsnips are ready, they will have turned a lovely golden brown and should be crispy on the outside and soft on the inside, but not burnt. Serve immediately. Enjoy!1 tbsp Semolina, 1 tbsp Honey, 1 tbsp Maple syrup, 1 tsp White wine vinegar, Pinch of kosher salt, 2 tbsp Sunflower oil, 2 tbsp Butter, 3 Sprigs fresh thyme
Notes
- Keep them apart
When cooking your parsnips, make sure they don’t touch and always keep them to a single layer or you’ll have mushy parsnips instead of the deliciously crispy ones that we all love - Get ahead
Peel them the day before and store them covered in cold water or cook them and freeze them up to 2 months before you need them
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
Did you make this recipe?
We love hearing how you went with ours recipes! Tag us on Instagram at @splash_of_taste_uk
For the step-by-step version of this recipe check out how to make roast parsnips.
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Cindy says
Oooh these were delicious! We will be making again
lynn polito says
This was my first time making parsnips and they came out perfectly!
Jenn says
I’ve had these at restaurants but had no idea they were so easy to make at home!
Sherry Ronning says
Parsnips remind me of my mother. She loved them and would make them when they came out of the garden. I made this recipe in honor of my mother. My kids got a kick out of it and they really enjoyed your recipe.
Mandy from Splash of Taste says
That’s so lovely to hear! It’s amazing how food has the power to evoke so many precious memories – we’re so pleased you and your family enjoyed the parsnips!
Linda says
So glad to learn about this roasted parsnips and I’m hooked!
laura says
The FLAVOR of roasted parsnips is AMAZING!
Linda says
I’ve tried to Pin several of these recipes and it has not worked. When I select a topic I just get a continualling spinning circle. Have had no problems so I assume it is your site. help please.
Mandy from Splash of Taste says
Hi Linda, sorry, I’ve only just seen your comment. We’ve tried to replicate your problem but don’t seem to be able to – can you try again please?
Howard says
Excellent tastes delicious. A modern slant on an old favourite.
Mandy from Splash of Taste says
We’re so pleased that you enjoyed them!