Honey Roast Parsnips

Honey Roast Parsnips are so very easy to make at home, golden sweet glazed parsnips are a real treat and they are delicious.

Fuss free and quick to prepare; no need to par-boil either.

Roasted Parsnips

You can save money with very little effort because the supermarkets will slap on more money just because they've done them for you.

Disposable trays are a marvellous idea and can actually be washed if you wish, so you can reuse them, and they are also recyclable if you give them a quick wash.

A perfect side dish for Christmas, Thanksgiving or New Year's Day dinner. Serve with the Proper Crispy Roast Potatoes we all love with a traditional Sunday roast.

Of course, you can also make honey roast carrots using the same method.

I find there's no need to mess about parboiling the parsnips beforehand they cook up nicely without all that fuss.

Parsnips

Ingredients to serve 4

2 nice fat parsnips - cut into wedges
a disposable foil tray
a glug or two of olive oil
a couple of good squeezes of runny honey
salt and freshly ground black pepper

Method

Preheat your oven to 200C/400F or Gas 6

Top and tail the parsnips then peel, cut into wedges and remove the core part. Throw them into a disposable foil tray; much easier than messing about trying to get the burnt honey off a real one.

With that said, I find the foil tray will wash up nicely anyway as the honey doesn't seem to stick as much as it would on a proper roasting tin.

Drizzle over the honey and olive oil along with a good pinch of salt and some freshly ground black pepper.

Give the parsnips a good mix up and roast on the bottom shelf (you can do this whilst your roast potatoes are cooking on the middle shelf) for about 40 minutes, or until the parsnips are golden and tender.

Turn them halfway through cooking.

Easy Roast Parsnips

honey,roast,parsnips,
Christmas,Thanksgiving,side,vegetables
English
Yield: 4
Author: Jan Bennett
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Honey Roast Parsnips

Honey Roast Parsnips

Honey roasted parsnips are so very simple to do and disposable trays are a marvellous idea and can actually be washed if you wish, so you can reuse them.
Prep time: 8 MinCook time: 40 MinTotal time: 48 Min

Ingredients:

  • 2 nice fat parsnips - cut into wedges
  • a disposable foil tray
  • a glug or two of olive oil
  • a couple of good squeezes of runny honey
  • salt and freshly ground black pepper

Instructions:

  1. Preheat your oven to 200C/400F or Gas 6
  2. Top and tail the parsnips then peel, cut into wedges and remove the core part.
  3. Throw them into a disposable foil tray; much easier than messing about trying to get the burnt honey off a real one.
  4. That said - I find the foil tray will wash up nicely anyway as the honey doesn't seem to stick as much as it would on a proper roasting tin.
  5. Drizzle over the honey and olive oil along with a good pinch of salt and some freshly ground black pepper.
  6. Give the parsnips a good mix up and roast on the bottom shelf (you can do this whilst your roast potatoes are cooking on the middle shelf) for about 40 minutes, or until the parsnips are golden and tender. 
  7. Turn them halfway through cooking.
Created using The Recipes Generator

5 comments

  1. One of our faves Jan! Yours look fabulous!

    ReplyDelete
  2. These look wonderful, Jan! I love parsnips and never boil them before roasting. I'm going to try this next time I get my hands on some. Thanks!

    ReplyDelete
  3. Its my first attempt cooking a roast this weekend....fingers crossed!

    ReplyDelete
  4. Anon: Yay - go for it! Let me know how you get on.

    ReplyDelete
  5. These are delicious. Cooking them again for my mother tonight. She only ever has them straight out the packet!

    ReplyDelete

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Cheers
Jan