If you haven't tried honey roasted parsnips yet (or parsnips at all), you're in for a treat! These golden, seasonal beauties are the perfect balance of sweet and savory, with lightly caramelized edges and a soft, buttery interior. They make an easy, wholesome side dish that pairs well with just about any meal and helps you use seasonal produce in winter!
Move over, carrots! Time for parsnips to have their moment in the spotlight. Roasting parsnips brings out their natural sweetness, soft and buttery centers, and caramelized edges made even better by adding honey.
Like many of my veggie-forward side dishes, these honey roasted parsnips are simple, requiring just a handful of ingredients done in 30 minutes or less. So whether you're meal prepping or looking for a quick side dish, grain bowl or salad add-in, these honey roasted parsnips are a must-try!
(Side note, if you have an air fryer and you're looking for recipe ideas... air fryer parsnips are also super tasty and get nice and caramelized!).
Key Ingredients & Notes
- Parsnips - Parsnips are our main ingredients for this side dish! They are a root veggie (meaning they often have some dirt on them), so I recommend giving them a good scrub and/or peeling them. I typically do both, because I save the veggie scraps for making homemade veggie broth (and prefer it dirt free :)).
- Honey - Honey is our added special flavor effect for these roasted parsnips. It aids in caramelization while roasting, and complements the savory-sweetness of the parsnips. It really does level them up! For a delicious topper, trying adding some spicy-sweet maple cayenne walnuts crumbled on top. Yum!
Please see the recipe card for full ingredient quantities.
Step-by-Step Instructions
- Step 1: Preheat your oven to 400 degrees, and optionally line a sheet pan with parchment paper or a silicone baking mat. Scrub and/or peel your parsnips, and cut them into coins about 1 centimeter thick (or slightly less).
- Step 2: Transfer parsnip slices to a bowl and add olive oil, honey, salt, and pepper. Stir to get all the slices coated in that goodness.
- Step 3: Transfer seasoned parsnip slices to the prepared sheet pan in an even layer with space among slices.
- Step 4: Roast the parsnips at 400 degrees for 22-25 minutes, flipping halfway through. Parsnips are done when golden brown on the edges and soft enough to be pierced easily with a fork. Serve alongside your favorite main dish!
Buying and Preparing Parsnips
- How many to purchase. Parsnips are usually sold by weight, either in packaging that tells you the weight (such as 1-2 pounds or 16-32 ounces), or they are sold individually by weight (without packaging). This recipe calls for 2 pounds of parsnips, which typically ends up being 2-3 large parsnips or 4-5 small ones.
- Peeling & cleaning. When preparing parsnips, I recommend using a veggie brush to scrub off any dirt and vegetable peeler to peel the skin off as well.
- Cutting the parsnips. When roasting parsnips, I like to cut them on the bias. This means that when slicing them, the knife is angled at a diagonal instead of perpendicular to the parsnips. Slicing on the bias creates elongated parsnip slices with more surface area for flavor!
Sustainability Tips
- Seasonal. Parsnips are a cold weather crop, so they are generally in season in January, February, and March (in the northern hemisphere).
- Local. Buying locally helps you eat parsnips closer to harvest, meaning you get the most nutrients and best flavor, minus carbon emissions from transport (yahoo!). Bonus: local veg often has no plastic packaging, and you're supporting local farms.
- Reduce waste. About to throw your parsnip peelings in the trash? Pause! You can compost them, or, if you cleaned them super well, save them in a container with other veggie scraps (think carrot tops, kale stems, onion peels, etc.). When you've saved up enough, simmer them together for a homemade nutrient-rich veggie broth.
Perfect Pairings
Now... what to eat with your roasted parsnips?? They go great alongside any main dish, or are delicious tossed in with grain bowls and and salads.
Definitely try some dipping sauces, like aioli, mayo, parsley pesto, basic tahini sauce, or chili crisp for a spicy kick. I also love roasting them with another seasonal vegetable, such as roasted sweet potatoes or roasted delicata squash, and making big seasonal grain bowls with ALL the roasted veggies.
Try one of these recipes to serve with your parsnips!
Did you try these honey roasted parsnips? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!
Print📖 Recipe
Simple Honey Roasted Parsnips (Golden & Sweet!)
- Total Time: 30 minutes
- Yield: 3-4 servings 1x
Description
Sweet and roasted until golden brown, these honey roasted parsnips are a simple yet flavorful side dish. With caramelized edges and a tender center, they balance earthy sweetness with a touch of honey and a hint of salt. Perfect for cozy dinners, meal prep, or adding to salads and grain bowls!
Ingredients
- 2 pounds of parsnips, peeled and sliced into coins (or sliced on the bias - see notes)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon pepper
Get Recipe Ingredients
Instructions
- Prep. Preheat your oven to 400 degrees and place oven rack in the center of the oven. If desired line a baking sheet with parchment paper or a silicone baking mat.
- Season parsnips. Place peeled and sliced parsnips in a medium-large bowl and add olive, honey, salt, and pepper. Transfer to the prepared baking sheet in an even layer with a little space between parsnip pieces.
- Roast. Roast the parsnips at 400 degrees for 22-25 minutes, flipping halfway through to even brown on both sides. Parsnips are done when they are fragrant, edges are turning golden brown, and they can be easily pierced with a fork.
Notes
- Cutting on the bias. When I slice parsnips, I love to cut them on the bias. This means that instead of slicing them with your knife perpendicular to the parsnip, slice with your knife at a diagonal. This creates elongated slices with more surface area for flavor!
- Parsnips amount. Usually parsnips are sold by weight. At the store you can find 1-2 pound bags, or you can by individual (unpackaged parsnips) and pay by weight. The recipe calls for 2 pounds, which I find is typically 2-3 large parsnips or 4-5 small ones.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven Roast
- Cuisine: American
Nutrition
- Serving Size: ¼ recipe
- Calories: 201
- Sugar: 15.2 g
- Sodium: 22.9 mg
- Fat: 2.4 g
- Carbohydrates: 45.1 g
- Fiber: 11.1 g
- Protein: 2.7 g
- Cholesterol: 0 mg
Roasted Parsnips FAQs
Store any leftover parsnips in an airtight container in the fridge for up to five days. You can also freeze roasted parsnips in an airtight container for up to three months. Make sure they're completely cooled before placing them in the container.
Yes! Roast a batch or two of these parsnips on a Sunday and serve them as simple sides or salad/bowl add-ins throughout the week. I recommend reheating in the oven or air fryer to re-crisp them a bit.
Sure can, and it's delicious. Check out our air fryer parsnips recipe to try this out, and you can even add honey if you'd like.
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