My Honey-Glazed Secret
I want to tell you about my favorite winter vegetable. It is the humble parsnip. It looks like a pale carrot. But it tastes sweet and nutty when cooked.
My grandson used to call them “ghost carrots.” I still laugh at that. Roasting them is the best way. The heat makes their sugar come out. That is the secret to perfect roast parsnips.
Why We Parboil First
Here is my little trick. You must parboil them first. This means a quick boil in salty water. It softens them up inside. This matters because then the outside gets crispy, not burnt.
It is the key to how to roast parsnips right. Once drained, shake them in the pot. This roughs up the edges. Those edges become the best crispy bits later. Trust me on this.
The Magic of Honey and Thyme
Now for the fun part. We make them into honey roast parsnips. Toss the warm parsnips with runny honey and thyme leaves. Doesn’t that smell amazing? The thyme is like a little forest breeze.
*Fun fact: honey has been used to preserve food for thousands of years!* A tiny bit of butter makes the honey stick. This creates a shiny, sweet glaze. These honey and thyme parsnips are impossible to stop eating.
A Star at the Table
This is my go-to easy side dish. It goes with almost anything. Chicken, pork, or a Sunday roast. But it truly shines as a Christmas dinner vegetable.
The sweet, herby flavor fits the festive table. It makes other roasted vegetables happy too. This matters because a good meal is about how flavors work together. What is your must-have holiday side dish?
Your Turn to Roast
So, that is my roast parsnips recipe. Just one layer in the tray. Give them space to get golden. In 40 minutes, you will have the best roast parsnips with honey and thyme.
This matters because cooking simple food well is a gift. It feeds the body and the heart. Will you try this recipe this week? Tell me, do you prefer your veggies sweet or savory?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Parsnips | 2kg | Scrubbed clean and sliced in half lengthways |
| Fresh thyme | ½ a bunch | Leaves picked |
| Runny honey | 2 tablespoons | |
| Olive oil | 2 tablespoons | For tossing |
| Sea salt | 1 pinch | Plus more for the boiling water |
| Black pepper | 1 pinch | Freshly ground |
| Butter | 10g |
Instructions
Step 1: First, give those parsnips a good scrub. Slice them in half the long way. This helps them get all crispy later. I love how they look like little golden boats. This is the secret for the best roast parsnips.
Step 2: Next, parboil them in salty water for ten minutes. This makes them fluffy inside. Drain them really well. (Shake them in the colander to rough up the edges!) That’s how you get perfect roast parsnips.
Step 3: Now, pick the leaves from your fresh thyme. Doesn’t that smell amazing? Toss everything with honey, thyme, salt, pepper, butter, and oil. This creates the most delicious honey and thyme parsnips. Sweet or savory herbs? Share below!
Step 4: Spread your coated parsnips in one layer on a tray. Roast them for about 40 minutes. You want them golden and caramelized. This easy side dish is a family favorite. I still laugh at how fast they disappear!
Creative Twists
Add a sprinkle of chili flakes to the hot honey for a sweet kick. Swap thyme for rosemary for a deeper, woodsy flavor. Mix carrots and parsnips together for a colorful roasted vegetable tray. Which one would you try first? Comment below!Serving & Pairing Ideas
These honey roast parsnips shine on any table. They are classic Christmas dinner vegetables. Serve them next to a simple roast chicken for a cozy meal. For pretty plating, sprinkle on extra fresh thyme leaves. This roast parsnips recipe makes everyone happy. Which would you choose tonight?
Keeping Your Honey Roast Parsnips Perfect
Let’s talk about storing these sweet, golden roast parsnips. Once cooled, pop them in a sealed container. They will keep in the fridge for three days. You can also freeze them for a month. I remember my first big batch for a family gathering. I froze half and was so thankful the next week!
To reheat, spread them on a tray. Warm them in a hot oven for the best texture. This brings back their crispy edges. Batch cooking this easy side dish saves precious time later. It means a lovely dinner is always close by. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Roasting Hiccups
Sometimes our roast parsnips don’t turn out golden. If they are soft, your oven may be too cool. Always make sure it is fully hot first. If they burn, the tray might be too crowded. The pieces need space to crisp up properly.
If the honey burns, toss it with the parsnips after parboiling. I once added the honey at the start. It made a sticky, dark mess in my pan! Fixing these small issues builds your cooking confidence. It also makes sure every bite is full of sweet, herby flavor. Which of these problems have you run into before?
Your Quick Questions, Answered
How to make honey glazed parsnips crispy?
The secret is parboiling first. Boil them for ten minutes until just tender. Then drain them very well. Wet parsnips will steam, not crisp. Toss them well with oil and honey. Roast them in a single layer on a hot tray. This method guarantees perfect roast parsnips every single time.
What herbs go well with roasted parsnips?
Thyme is my favorite for honey and thyme parsnips. Its earthy taste pairs perfectly with the sweet honey. Rosemary is another wonderful choice. A little chopped sage works beautifully too. Fresh herbs always give the best flavor for your roasted vegetables. Just sprinkle the leaves over before cooking.
Can you roast parsnips ahead of time?
Yes, you can roast parsnips ahead of time. It makes holiday cooking much easier. Follow the roast parsnips recipe completely. Let them cool after roasting. Store them in the fridge for up to two days. Reheat them in a hot oven to get crispy again. They are a fantastic make-ahead Christmas dinner vegetable.
What is the best temperature to roast parsnips?
A hot oven is key. Set your oven to 200°C (400°F). This high heat is perfect for roasting. It caramelizes the honey and crisps the edges. It cooks the parsnips through without making them soggy. This temperature works for almost all roast parsnips with honey and thyme. *Fun fact: this is the same temperature I use for my roast potatoes!*
How do you cut parsnips for roasting?
Scrub them clean first. Slice each parsnip in half lengthwise. For very thick ends, you can cut them into quarters. The goal is similar-sized pieces. This helps them cook evenly. You want lovely golden sticks, not small chunks. Learning how to roast parsnips starts with this simple cut.
What to serve with honey glazed parsnips?
They are the perfect easy side dish. Serve them with a Sunday roast chicken or pork. They shine on a holiday table. Pair them with other roasted vegetables. They are a star Christmas dinner vegetable. Their sweet taste balances salty meats like ham beautifully. Which tip will you try first?
My Kitchen Table Wish for You
I hope this guide helps you make the most delicious honey roast parsnips. I love imagining you sharing them with your family. Food tastes better when made with a little know-how and love.
I would be so pleased to hear from you. Tell me about your cooking adventures in the comments. Have you tried this recipe? Let me know how it turned out for you.
Happy cooking!
—Elena Rutherford
Honey Glazed Roasted Parsnips with Thyme
Description
ULTIMATE HONEY ROAST PARSNIPS. Sweet, caramelized, and herby side dish perfect for any meal.
Ingredients
Instructions
- Scrub the parsnips clean, then slice in half lengthways.
- Parboil the parsnips in boiling salted water for 10 minutes, then drain well.
- Pick the thyme leaves. Toss the parsnips with the honey, thyme, a pinch of sea salt and black pepper, 10g of the butter and 2 tablespoons of oil.
- Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.
Notes
- For extra crispiness, ensure the parsnips are well drained after parboiling and are spread in a single layer in the roasting tray.