I love this recipe because it’s quick, elegant, and full of flavor with just a few ingredients. The roasting process brings out the natural sweetness of the parsnips, while the honey glaze creates a glossy, irresistible finish. It’s the kind of side dish that feels special enough for a holiday table but easy enough for weeknight dinners. Plus, it pairs beautifully with roasted meats, hearty mains, or vegetarian dishes alike.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
500 g (17.5 oz) parsnips, peeled and cut into finger-sized pieces 3 tbsp neutral oil (rapeseed, sunflower, or avocado oil) ½ tsp salt ½ tsp black pepper 2 tbsp honey 1 tbsp fresh thyme, chopped (or ½ tsp dried thyme)
Directions
I start by preheating my oven to 200°C (400°F) fan. Then, I peel the parsnips and cut them into finger-sized batons so they cook evenly. I place them in a large roasting tin and drizzle them with oil, tossing well to make sure every piece is lightly coated.
Next, I spread the parsnips out in a single layer, leaving space between each piece. This helps them roast properly and get crispy instead of steaming. I roast them for 20–25 minutes, turning once halfway through, until they’re starting to turn golden.
Once they’ve roasted, I sprinkle them with salt and black pepper, drizzle over the honey, and toss gently to coat them evenly in the sticky glaze. Then I return them to the oven for another 8–10 minutes until they’re deeply golden and caramelized.
Finally, I remove them from the oven, sprinkle with fresh thyme, and serve them immediately while they’re hot and fragrant.
Servings and Timing
This recipe makes 4 servings and takes about 45 minutes total — 10 minutes for prep and 35 minutes of roasting time.
Variations
Sometimes I add a splash of balsamic vinegar or a pinch of chili flakes for extra flavor. For a citrusy twist, I drizzle a bit of lemon juice over the roasted parsnips just before serving. I’ve also made them with maple syrup instead of honey for a vegan version. If I want something more indulgent, I toss them with grated Parmesan cheese after roasting for a sweet-and-savory finish.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them on a baking sheet and warm them in the oven at 180°C (350°F) for about 10 minutes until crisp again. They can also be reheated in an air fryer for a few minutes to bring back their crunch. I avoid microwaving because it makes them soft.
FAQs
Can I make these ahead of time?
Yes, I roast them until just tender, store them in the fridge, then finish the honey glaze step before serving.
Can I use maple syrup instead of honey?
Absolutely, maple syrup gives a lovely depth of flavor and keeps the recipe vegan.
How do I keep the parsnips crispy?
I make sure not to overcrowd the pan and give each piece room to brown.
Do I need to parboil the parsnips first?
No, I skip that step — roasting from raw gives the best texture and flavor.
Can I use dried thyme instead of fresh?
Yes, I use about half the amount of dried thyme since it’s more concentrated.
What can I serve with honey roasted parsnips?
I love pairing them with roast chicken, beef, or even lentil loaf for a vegetarian meal.
Can I add other vegetables?
Yes, I often roast carrots or sweet potatoes alongside them for a colorful mix.
Why are my parsnips not browning?
I make sure my oven is fully preheated and avoid using too much oil, which can prevent caramelization.
How do I make them spicier?
I add a pinch of cayenne pepper or smoked paprika for a subtle kick.
Can I freeze roasted parsnips?
Yes, I freeze them after roasting and reheat in the oven until hot and crisp.
Conclusion
These Honey Roasted Parsnips are one of my go-to side dishes — simple, elegant, and bursting with caramelized flavor. I love how the honey glaze brings out their natural sweetness, while the thyme adds a fragrant, savory balance. Whether I serve them alongside a roast dinner or enjoy them on their own, they’re always a comforting and delicious addition to the table.
Sweet, golden, and perfectly caramelized Honey Roasted Parsnips with a fragrant touch of thyme — a simple yet elegant side dish that pairs beautifully with any main meal, especially during the fall and winter seasons.
Ingredients
500 g (17.5 oz) parsnips, peeled and cut into finger-sized pieces
3 tbsp neutral oil (rapeseed, sunflower, or avocado oil)
½ tsp salt
½ tsp black pepper
2 tbsp honey
1 tbsp fresh thyme, chopped (or ½ tsp dried thyme)
Instructions
Preheat the oven to 200°C (400°F) fan.
Peel and cut the parsnips into finger-sized batons.
Place parsnips in a large roasting tin, drizzle with oil, and toss to coat evenly.
Spread parsnips in a single layer, leaving space between each piece.
Roast for 20–25 minutes, turning halfway through, until starting to turn golden.
Remove from oven, sprinkle with salt and pepper, drizzle with honey, and toss to coat.
Return to oven and roast for another 8–10 minutes until deeply golden and caramelized.
Remove from oven, sprinkle with fresh thyme, and serve hot.
Notes
Add a splash of balsamic vinegar or a pinch of chili flakes for extra flavor.
Substitute maple syrup for honey to make it vegan.
Drizzle with lemon juice for a citrusy twist.
Top with grated Parmesan for a sweet-and-savory variation.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer for best crispness; avoid microwaving.
