Honey Glazed Roast Parsnips
Print recipeServes 6 people
Ingredients
- 1 kg parsnips
- 2 tbsp vegetable or olive oil
- 25 g butter
- 2 tbsp runny honey
- 1 tsp Dijon mustard optional
- A few sprigs of thyme
- Salt and freshly ground black pepper
Method
- Heat the oven to 180°C fan / 200°C conventional / Gas 6.
- Peel and trim the parsnips, then cut lengthways into evenly sized halves or quarters. Cut out any tough, woody cores from larger parsnips.
- Toss with the oil, salt and pepper. Spread across a large roasting tin in a single layer, leaving a little space between the pieces.
- Roast for 25–30 minutes, turning halfway through, until beginning to soften and turn golden.
- Gently melt the butter in a small saucepan. Stir in the honey and mustard, if using.
- Drizzle over the parsnips, add the thyme and turn gently to coat. Return to the oven for 15–20 minutes, until tender and caramelised. Check towards the end, as the honey can catch.
- Serve in a warm dish, spooning over any buttery glaze from the tin.
Tips, preparation and allergens
Best results: Add the honey towards the end of cooking. This gives the parsnips time to roast before the glaze caramelises.
Prepare ahead: Peel and cut the parsnips the day before. Keep submerged in cold water in a covered container in the fridge, then drain and dry thoroughly before roasting.
Dietary and allergen notes: Contains milk from butter and mustard if Dijon is included. Check packaging for additional allergens. Vegetarian; not vegan.
Timings: Cooking takes approximately 40–50 minutes; total time is approximately 55–65 minutes.