Description
Sweet, caramelized, and perfectly roasted, 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
Units
Scale
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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: 1/4 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
