Honey roasted parsnips is one of our favorite dishes from now! So easy to make, sweet sticky baked parsnips are great as a side dish. Sweet and delicious. Best vegetarian side dish.
Moreover, you can make honey roasted parsnips and carrots. Both root vegetables are good friends with honey. A colorful and festive side dish for Thanksgiving, Christmas or just Sunday lunch.
This parsnips recipe is gluten free, dairy and soy free, refined sugar free as well as vegetarian. Healthy golden treats for everyone!
I topped honey glazed parsnips with sesame seeds and kale. Parsley or thyme will be great, too. You can top with pomegranate seeds! Parsnips actually go really well with apples and orange zest. You can actually serve honey roasted parsnips with salted crispy kale chips. Yes, it’s absolutely easy to make a healthy lunch for yourself and family.
To make a sweet glaze, combine a 3/4 tbsp honey, 1/2 tbsp olive oil and 1 tsp of vinegar (you can use balsamic, too). Add salt and peeper on top of the glazed vegetables. I love using Himalayan salt and six pepper mix (or blend), freshly ground.
What’s more you can add? A pinch garlic, ginger and cayenne to the glaze to give the spicy punch!
How to make honey roasted parsnips
To make these sticky, more Asian style parsnips, you need to make some twists to regular recipe. First, I used fresh and peeled parsnips that I cut lengthwise to quarters.
Lay them in ONE layer in glass or ceramic bake ware, drizzle with olive oil. Bake in preheated oven for 20 minutes. Then add salt and pepper, glaze on top of every parsnip (I used a baker brush).
Bake 5 minutes. Flip every parsnip on the other side and glaze again. Bake 5 minutes. Flip on the last or 3rd side (if you cut them lengthwise) and cover with remaining glaze. Your parsnips can be a little bit charry, but it’s delicious! You can use baking sheets, ceramic or glass baking ware, but don’t use any baking paper.
Add more salt and pepper and serve preferably hot.
Storing and freezing honey roasted parsnips
You can store honey glazed parsnips in the fridge for up to 3 days. Reheat in 355 F / 180 C hot oven for 10 minutes.
You can wash, peel, cut and freeze parsnips. Then bake frozen parsnips for 30-40 minutes and glaze with honey as mentioned in the recipe.
By the way, fresh parsnips are best stored in the fridge. Don’t leave them for too long, as they may soften.
Benefits of parsnips
As already mentioned a lot of benefits of turnips in this Mashed turnip recipe, I can’t imagine sharing this recipe without mentioning benefits of parsnips.
Rich in fiber, which helps to loose weight and overall good for digestion
Rich in immune boosting vitamin C, as well as vitamins E, K, B-group
Rich in calcium and magnesium, which is good for bone and teeth health
Rich in folate, potassium, which is great for brain and heart health boosting
And many more, so parsnips are really good for you!
Parsnips are native root vegetables in Eurasia since ancient times. Parsnips are in season from fall till spring. So it’s a great time to make this easy side dish. Look for the white, firm and blemish free parsnips in the store and make this recipe! By the way, sometimes parsnips are confused with white radishes or Daikons. However, Daikon is a little bit whiter outside. Turnips are sweeter!
You can double the recipe and use 50/50 roasted carrots and parsnips. Include more roasted root vegetables in your diet to stay healthy! I consider making parsnips soup, as well. However, you can check this immune boosting soup right now.
I had couple big parsnips from store, but if you have smaller ones, you can make whole roasted parsnips instead.
Hope you will save this roast parsnip recipe for later to include in your meal plan! If you need more side dish recipe ideas check 101 Awesome Thanksgiving recipes from different bloggers.
If you are planning your Christmas dinner, this is also a great side dish to place on your table!
Honey roasted parsnips - Side Dish Ideas
- glass or ceramic bake ware or baking sheet
- a small bowl and a spoon
- baking brush
- vegetable peeler and a knife
- cutting board
- 500 g parsnips or 2 big parsnips
- 1 tbsp olive oil extra virgin
- 1 tsp sesame seeds
- 1 tbsp kale or parsley for serving
- 1/4 tsp Himalayan sea salt ground
- 1/2 tsp pepper mix ground or black pepper
For Honey glaze:
- 3/4 tbsp honey
- 1 tsp vinegar
- 2 tsp olive oil extra virgin
- Preheat oven to 390 F /200 C
- Wash and peel parsnips. Cut off tops and bottoms. Cut parsnips lengthwise in quarters.500 g parsnips
- Mix all ingredients for the glaze.3/4 tbsp honey, 2 tsp olive oil, 1 tsp vinegar
- Put parsnips in ONE layer in glass or ceramic bake ware or baking sheet, drizzle with tablespoon of olive oil.1 tbsp olive oil
- Bake in preheated oven for 20 minutes.
- Put the honey glaze evenly on top of every parsnip with baking brush. Add salt and pepper on top. Bake 5 minutes. Flip every parsnip on the other side and glaze top side again. Bake 5 minutes. Flip on the last or 3rd side and cover with remaining glaze.1/4 tsp Himalayan sea salt, 1/2 tsp pepper mix
- Add more salt, pepper a if needed, sprinkle with sesame seeds and finely chopped kale or parsley. Serve preferably hot.1 tbsp kale or parsley, 1 tsp sesame seeds