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Honey Roast Parsnips

Honey Roast Parsnips are really easy to make at home. I say avoid those ready prepared ones from the supermarket - they will not be as good as these!

Golden sweet glazed parsnips are a real treat and they are totally delicious.

Honey Roasted Parsnips

How to Make Honey Roast Parsnips

Just in case you're wondering about the date on the comments below, this is an updated post from 2011, I thought it was about time it had new photos!

Honey roast parsnips are a popular part of Christmas dinner although of course, you can make them anytime you want to.

Do you need to Parboil Parsnips before Roasting?

No, you do not need to mess about, I can assure you they will turn out just fine if not better and why Jamie Oliver does in one of his recipes for honey roast parsnips I shall never know.

I don't bother and neither should you - my recipe is fuss-free and quick and easy to prepare.

Can you prepare Honey Roast Parsnips in Advance?

Yes, you can prepare them the day before you intend to cook them; on Christmas Eve perhaps. Just get to the part in the recipe where you're about to pop them in the oven, but instead, wrap the foil tray in clingfilm and pop it into the fridge.

As long as you've coated them well with the oil and honey they shouldn't discolour.

Can you Freeze Parsnips without Blanching them?

If you don't blanch them first they will not freeze well at all.

To freeze parsnips, cut each one in half lengthways, then half again widthways, if large. Drop into a large pan of boiling salted water and cook for about 3-4 minutes.

Drain well and lay them out in a single layer on a baking tray to dry out and cool completely. Place then on a tray in the freezer for a couple of hours, then put into freezer bags and freeze for up to 1 month.

Parsnips

Don't Buy Ready-prepared Parsnips from the Supermarket!

You will 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 Crispy Roast Potatoes that we all love with a traditional Sunday roast.

How do you Make Honey Roast Carrots?

Just use the same method for honey roast parsnips, or add carrots in with the parsnips.

Honey Roast Parsnips Recipe

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

Top and tail the parsnips then peel, cut into wedges and remove the core part.

Removing the core from parsnips

Throw them into a disposable foil tray; much easier than messing about trying to get the burnt honey off a real one.

Honey Pasrnips

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 and then you can recycle it.

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.

Honey Roast Parsnips

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honey,roast,parsnips,how,make,recipe,roasted
side,vegetables,Christmas
English
Yield: 2-4
Author: Jan Bennett
Honey Roast Pasnips

Honey Roast Pasnips

Delicious as a side to a roast dinner - especially at Christmas or New Year. I find it's best to use a foil tray for this.
Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

Ingredients

  • 2 nice fat parsnips - cut into wedges
  • a drizzle of olive oil
  • a couple of good squeezes of runny honey
  • sea salt and freshly ground black pepper

Instructions

Preheat your oven to 200C/400F or Gas 6
  1. Top and tail the parsnips then peel, cut into wedges and remove the core part.
  2. Throw them into a disposable foil tray; much easier than messing about trying to get the burnt honey off a real one.
  3. Drizzle over the honey and olive oil along with a good pinch of sea salt and some freshly ground black pepper.
  4. 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.
  5. Remember to turn them halfway through cooking.

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5 comments

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

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  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!

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

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

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

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Cheers
Jan

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