Honey-roasted parsnips
These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they’re quick to prepare
Showing items 1 to 3 of 6
App onlyLentil & mushroom shepherd’s pie with parsnip mash. This is a premium piece of content available to registered users.
Roasted parsnips with salted honey almonds
Ultimate roast potatoes
App onlyOne-pan hot honey & mustard parsnips & chicken thigh traybake. This is a premium piece of content available to registered users.
Double bean & roasted pepper chilli
App onlyHoney-mustard chicken. This is a premium piece of content available to registered users.
App onlyLentil & mushroom shepherd’s pie with parsnip mash. This is a premium piece of content available to registered users.
Roasted parsnips with salted honey almonds
Ultimate roast potatoes
App onlyOne-pan hot honey & mustard parsnips & chicken thigh traybake. This is a premium piece of content available to registered users.
Double bean & roasted pepper chilli
App onlyHoney-mustard chicken. This is a premium piece of content available to registered users.
App onlyLentil & mushroom shepherd’s pie with parsnip mash. This is a premium piece of content available to registered users.
Roasted parsnips with salted honey almonds
Showing items 1 to 3 of 3
Glazed orange carrots
These easy carrots are boiled for a few minutes until just soft then fried with butter and orange juice in a pan to give them a shiny glaze. Serve with your Sunday roast or Christmas lunch
Brussels sprouts with hazelnut & orange butter
Even the staunchest brussels critics have been swayed by these mouthwatering sprouts, mellowed by the sweet citrus butter which can be made days ahead
Sticky spiced red cabbage
This colourful dish will complement any festive main course. Toss any leftovers with a drizzle of olive oil and serve with cold cuts, pâté or cheese
- 500g parsnips
- 1 tbsp flour
- 1 tbsp honey
- 2 tbsp sunflower oil
- 2 tbsp butter
Nutrition: per serving
- kcal119
- fat7g
- saturates2g
- carbs11g
- sugars5g
- fibre4g
- protein1g
- salt0.1glow
Method
step 1
Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
step 2
Drain in a colander and let them steam-dry for a few mins.
step 3
Heat oven to 190C/170C fan/ gas 5.
step 4
Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
step 5
Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
step 6
Roast for 40 mins, turning halfway, until golden.
RECIPE TIPS
TWISTS: THYME & SESAME
Nestle 3 thyme sprigs and 3 unpeeled garlic cloves around the parsnips in the roasting tin, and sprinkle over 2 tbsp sesame seeds. Cook as above. When the parsnips have roasted, squish in the roasted garlic and remove the thyme. Scatter over the leaves from 3 thyme sprigs and drizzle over 2 tbsp tahini mixed with 1 tbsp water before serving.
TWISTS: PARMESAN & PUMPKIN SEEDS
Crush 25g pumpkin seeds using a pestle and mortar to a coarse powder. Mix with 50g grated parmesan and season well. When the parsnips have been baking for 30 mins, spoon over the parmesan mixture and return to the oven for 10 mins more.
TWISTS: POPPY SEEDS & QUINCE
Dot 50g quince paste around the parsnips halfway through roasting. Sprinkle 2 tsp poppy seeds over 5 mins before the end of cooking.
Try exciting twists on roast parsnips plus leftovers ideas from our sister title olivemagazine.com/parsnips-recipes.
Recipe from Good Food magazine, November 2016
Comments, questions and tips (18)
Overall rating
Donnacapehorn97434
I made these for the first time this Xmas, and I’ve never known my parsnips to go so quickly! Will definitely make again.
tamjgreen1ZKVz9ju
Perfect every time - I made them 3 times over the Christmas period. I was a bit nervous when checking on them but something amazing happens in the oven in the last 10 mins of roasting. This is my go-to recipe from now on!
rob231011631
Made these tonight. Tasty, but a tip I’ll use myself next time is to cook them in greaseproof paper. The honey likes sticking to the Pyrex dish I used (a roasting tray would have been even worse!).
ers910833823
If I freeze them after step 2 (as recommended). Should I defrost before cooking or cook from frozen? And what temperature/how long?

goodfoodteam
Hi, thanks for your question. Either is fine. Just follow the cooking instructions in the recipe, adding an extra 5 mins if cooking from frozen. We hope this helps. Best wishes, BBC Good Food Team.
Jackielawson5572621
Can I use gluten free plain flour to make these?

goodfoodteam
Hi, thanks for your question. Yes GF flour is fine. We hope this helps. Best wishes, BBC Good Food Team.