How to Make Honey Roast Parsnips
A simple, delicious vegetable side dish that’s perfect for Christmas dinner or any Sunday roast.
This easy roast parsnip recipe gives you beautifully golden, caramelised honey roast parsnips with minimal effort. They’re sweet, crisp on the edges, and honestly too good to save just for December.
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Post updated August 2026
💛 Why You’ll Love This Recipe
- No parboiling needed — just peel, slice, coat, and roast.
- Perfectly caramelised thanks to honey and olive oil.
- Budget-friendly — cheaper than supermarket prepared trays.
- Ideal for Christmas dinner but great any time of year.
- Works for carrots too — simply swap or mix.
🛒 Ingredients
- 🥕 2 large parsnips, peeled and cut into wedges
- 🍯 A drizzle of mild olive oil
- 🍯 A couple of good squeezes of runny honey
- 🧂 Sea salt and freshly ground black pepper
🔪 How to Make Honey Roast Parsnips
Preheat your oven to 200°C / 400°F / Gas 6.
Trim the ends, peel the parsnips, slice into wedges, and remove the woody core.
Place the wedges into a disposable foil tray — it makes clean-up much easier, and honey doesn’t stick as badly as it does on a regular roasting tin.
Drizzle over the honey and olive oil, season well with salt and pepper, and toss to coat.
Roast parsnips on the bottom shelf for around 40 minutes, turning halfway, until golden, caramelised, and tender.
❓ FAQs
Do you need to parboil parsnips before roasting?
No — absolutely not. They roast beautifully without any boiling, and skipping this step saves time and washing up.
Can you prepare honey roast parsnips in advance?
Yes. Prepare them up to a day ahead (Christmas Eve is perfect). Coat them in oil and honey, place in a foil tray, cover tightly, and refrigerate.
Can you freeze parsnips without blanching?
No — they won’t freeze well unless blanched first. If freezing, do not add honey or oil. Blanch for 3–4 minutes, drain, cool completely, freeze on a tray, then bag. This works for most honey roasted vegetables.
🍽 Serving Suggestions
- Perfect with crispy roast potatoes.
- Serve alongside braised red cabbage.
- Browse more Christmas dinner sides.
📦 Storage
- Fridge: Store leftovers for up to 3 days.
- Reheat: Oven at 180°C until warmed through.
- Freezing: Freeze only if blanched first (see FAQ above).
Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below!
Honey Roast Parsnips
These honey roast parsnips are sweet, crispy and beautifully caramelised. No parboiling required — peel, slice, coat and roast. Ideal for Christmas or everyday meals.
Ingredients
- 2 large parsnips
- mild olive oil
- runny honey
- Sea salt and freshly ground black pepper
Instructions
- Trim the ends, peel the parsnips, slice into wedges, and remove the woody core.
- Place the wedges into a disposable foil tray — it makes clean-up much easier, and honey doesn’t stick as badly as it does on a regular roasting tin.
- Drizzle over the honey and olive oil, season well with salt and pepper, and toss to coat.
- Roast on the bottom shelf for about 40 minutes, turning halfway through, until golden, caramelised, and tender.
One of our faves Jan! Yours look fabulous!
ReplyDeleteThese 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!
ReplyDeleteIts my first attempt cooking a roast this weekend....fingers crossed!
ReplyDeleteAnon: Yay - go for it! Let me know how you get on.
ReplyDeleteThese are delicious. Cooking them again for my mother tonight. She only ever has them straight out the packet!
ReplyDelete