20-Minute Honey Roasted Parsnips
Lightly sweetened with honey, seasoned with garlic powder and salt, tossed with olive oil and then roasted to perfection in about 20 minutes, these Honey Roasted Parsnips are an amazing veggie side to any dinner.
I love roasted vegetables. Truly, it is my veggie move when I don’t know what to do with a vegetable and also a sure-fire way to make a new veggie taste its absolute best. And roasted veggies make for the best veggie side dishes.
Why? Because roasting brings out and enhances the natural sugars in a veg and cuts any bitterness it might have. And the roasty toasty taste is just magical. Yep, I love roasted veggies. And I think I am on my way perfecting how to roast every veggie under the sun.
And now I conquer the parsnip. Truthfully a veggie I have been standoffish with my whole life. But, roasted….with honey. Oh my! Yes, yes this is the way to love on a parsnip.
This Honey Roasted Parsnips recipe is truly the way to fall in love with parsnips. The combination of sweet honey, salt, garlic powder, olive oil, and pepper compliments the earthy flavor of the parsnips and the roasting process just makes this veggie side dish sing. Prep is as easy as peeling and cutting your parsnip, tossing them with the honey and seasoning and throwing them into the oven. The parsnip fries are done roasting to tender perfection in just 20 minutes, making this flavorful side perfect for adding to even a busy weeknight dinner. Vegetarian, gluten free, dairy-free, nut-free and easily vegan when you use maple syrup instead of honey…this side dish is perfect for so many eating styles and needs!
How to prep your parsnips for this recipe
Simply wash your parsnips to remove any dirt (they are a root veggie, after all). Peel them (many people find the skin a bit bitter, though it is edible). Trim the tops and bottoms off with a sharp knife. Cut into long 3-inch by ½-inch thick fry-shapes.
Do I need to peel parsnips for this recipe?
If you give the parsnips a good scrubbing, peeling is optional.
But here is why you might want to peel them. The peels of root veggies like carrots, sweet potatoes, and parsnips are totally edible. However, some people find the tender skin bitter. So, if you are trying to love parsnips, taking the extra step to peel them before cooking might help you enjoy them more!
- Have carrots? You can make this dish using parsnips and carrots. Just be sure to cut them the same size so they cook evenly.
- Want to add a little extra flavor? Try adding the zest of ½ an orange to the parsnips before baking then squeezing the juice over top after roasting.
- Use maple syrup instead of honey if you prefer or if you want to make these roasted parsnips vegan.
Tips for the best roasted parsnips
- Cut the parsnips close to the same size. You don’t need to be perfect, but chopping your veggies close to the same size and length will ensure that they roast evenly.
- Don’t crowd the parsnips on the baking sheet. Crowded veggies steam instead of roast, so give those parsnips some space…even if that means using 2 baking sheets instead of one. This is important in achieving the roasted, caramelized flavor that makes these honey parsnips extra magical.
Other veggie side dishes you will love
- Perfectly Roasted Yukon Gold Potatoes
- 25-Minute Roasted Delicata Squash Slices
- Air Fryer Butternut Squash
- Creamy Cucumber Radish Salad
- Lemony Kale + Shaved Brussels Sprouts Salad
- Carrot Fries (Oven or Air Fryer)
Did you try these parsnip fries and now you’re hungry for more?
20-Minute Honey Roasted Parsnips
- 2 pounds parsnips
- 2 Tablespoons olive oil
- 2 Tablespoons honey, divided
- ¾ teaspoon kosher salt
- Freshly ground black pepper
- ¼ teaspoon garlic powder
- 2 Tablespoons minced fresh parsley or chives
- Preheat the oven to 400℉. Line a large sheet pan with parchment paper or grease lightly with oil.
- Peel the parsnips then cut off both ends. Cut the parsnips into 3-inch by ½-inch thick fry-shapes.If you are using larger parsnips, you might notice a woody core. I suggest cutting that out and discarding before continuing with this recipe. Smaller parsnips do not tend to have this tough core, and thus do not need to have it removed.
- Place all the cut parsnips onto the center of the baking sheet. Drizzle with 2 tablespoons of olive oil and 1 ½ tablespoons of honey then sprinkle with the salt, a few grinds of fresh pepper, and the garlic powder. Toss everything together with your hands or tongs then spread the parsnips into a single layer on the baking sheet, being sure not to crowd. This is important in achieving the roasted, caramelized flavor. Crowded + layered parsnips will steam from the moisture released from one another vs. roast.
- Roast the parsnips until nicely caramelized and fork tender, about 20-25 minutes.
- Pile the parsnips onto a serving platter then drizzle with the remaining olive oil and honey. Sprinkle with an additional big pinch of coarse salt and then the minced fresh herbs.