Roasted Parsnips
Let’s talk about parsnips – those root vegetables that some people totally adore and others can’t stand, kind of like beets. But guess what? These honey-roasted parsnips will totally change your mind. Seriously, they’re like nature’s candy! The secret? Roasting them up with a drizzle of honey. It’s a magical combo, mellowing out the earthy taste of the parsnips and turning them into these sweet, caramelized bites that you won’t be able to get enough of. Whether you’re looking to jazz up your Thanksgiving spread (here are our favorite kid-friendly Thanksgiving recipes), Christmas dinner, or just want to make an ordinary weeknight meal extra special, these honey-roasted parsnips are the perfect side dish for the whole family, including picky eaters.
Ingredients
Fresh parsnips – They are closely related to the carrot with a subtle natural sweetness combined with a delicate nutty and earthy flavor. Look for fresh, firm, medium-sized parsnips. Avoid large ones as they tend to develop a woody and fibrous texture. Honey – Helps bring out the natural sweetness of parsnips and adds delicious caramelization. It’s our go-to alternative to refined sugars. Thyme – This is a must in my opinion! It really helps balance the sweetness by adding a savory and earthy note.
Step-by-Step Instructions
Variations
Alternative to honey? You can use pure maple syrup. The natural maple notes blend seamlessly with roasted parsnips. Date syrup will work too, if you’re looking for a no added sugar alternative. Seasonings – Replace cinnamon with cumin, smoked or sweet paprika, nutmeg, ginger, or turmeric. Fresh herbs – I personally love this dish with thyme but you can also use rosemary, parsley, or basil. Nuts – Add some chopped walnuts or pecans for a lovely crunch before or after roasting. Swap parsnips with carrots or roast both! Drizzle with balsamic vinegar glaze once the parsnips are done roasting.
Serving Suggestions
Easy side dish – Pair with roast chicken, beef, pork, or salmon for a simple yet flavorful accompaniment to your main course. Roasted vegetable medley – Combine with other roasted vegetables like sweet potatoes and carrots and Brussels sprouts for a colorful and nutrient-packed vegetable dish. Appetizer platter – Serve with dips like beet hummus, tzatziki, pesto (like this broccoli pesto), or any yogurt-based sauce. Sandwiches and wraps – Add as a tasty filling or serve them as a side with your favorite sandwiches, like pinwheel sandwiches and hummus grilled cheese. For more ideas, check out this ultimate list of sandwich fillings. Holiday dinner – These parsnips make the perfect side for festive meals, whether alongside roasted turkey breast, sweet potato casserole, and vegetarian stuffing.
Storage
Cool leftovers completely and transfer to an airtight container. Store in the refrigerator for 3-4 days. You can reheat in the oven (toss with some oil), microwave, air fryer, or enjoy cold! Add to a large mixing bowl. Add olive oil, half of the honey, and cinnamon. Toss with your hands until well-coated.
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