Honey Roasted Parsnips
This Honey Roasted Parsnips recipe makes a simple Christmas side with tender middles, browned edges and just enough honey to bring out the roots’ natural sweetness. A little lemon juice keeps the glaze balanced, while thyme adds a savoury note that works especially well with gammon or roast chicken.
For a hot South African Christmas, serve them warm rather than piping hot, alongside crisp green salads and your favourite festive main. They also sit happily beside meat cooked on the braai. The trick is to roast the parsnips almost all the way before adding the honey, so the glaze colours without burning. Use a roomy metal tray: crowded vegetables tend to steam instead of developing those lovely golden edges.
Ingredients
Instructions
- 1Preheat the oven to 200 °C, or 180 °C fan. Set out a large, shallow metal roasting tray.
- 2Peel the parsnips and trim the ends. Cut them into roughly 7 cm lengths, then halve or quarter lengthways to make pieces about 2 cm thick. Cut out any hard, woody cores from particularly large parsnips.
- 3Put the parsnips on the tray and toss with the olive oil, salt, pepper and thyme leaves. Spread them in a single layer with a little space between the pieces; use two trays if necessary.
- 4Roast for 25 minutes, turning after 15 minutes. The parsnips should be starting to brown and becoming tender when pierced with a fork.
- 5Stir the honey and lemon juice together in a small bowl. Drizzle over the parsnips and turn them carefully to coat.
- 6Return to the oven for 10–15 minutes, turning once, until the parsnips are tender right through and the glaze is golden. Check frequently towards the end, as honey can catch quickly.
- 7Transfer to a serving platter, spoon over any golden tray juices and scatter with the extra thyme. Let stand for 5 minutes before serving.
Nutrition (per serving)
- Calories
- 245 kcal
- Carbohydrates
- 45 g
- Protein
- 2.5 g
- Fat
- 7.2 g
- Saturated fat
- 1 g
- Sugar
- 18.3 g
- Fibre
- 9.8 g
- Sodium
- 305 mg
- Cholesterol
- 0 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- For less work on Christmas morning, peel and cut the parsnips the day before. Keep them covered with cold water in the fridge, then drain and dry thoroughly before roasting.
- Parsnips are generally easier to find in cooler months, so check availability with your greengrocer before planning your December menu.
- Cook them towards the end of your roast’s cooking time, or while the meat rests, provided the oven can reach the required temperature.
- Serve warm with gammon and salads for a summer lunch. Refrigerate leftovers within 2 hours, or within 1 hour if the temperature is above 32 °C; use within 3 days.
Frequently asked questions
Do I need to boil the parsnips first?
No. Pieces about 2 cm thick will cook through in the oven without parboiling. Even sizing and enough room on the tray are more important here.
Can I use dried thyme?
Yes. Replace the 5 ml fresh thyme leaves with 2.5 ml dried thyme. Leave off the fresh thyme garnish if you do not have any.
How do I reheat leftover honey roasted parsnips?
Spread them on a roasting tray and reheat at 180 °C, or 160 °C fan, for about 10–15 minutes, until hot throughout. Watch the glaze and cover loosely with foil if it begins to darken too much.
