Sides · Vegetarian · Fall

Honey Roasted Parsnips

Name: Honey Roasted Parsnips
Prep time: 15 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 500 g parsnips; 1 tbsp all-purpose flour; 1 tbsp honey; 2 tbsp sunflower oil; 2 tbsp unsalted butter, cut into small pieces; salt and black pepper, to taste

Parsnips roast with honey and butter until golden at the edges. A short parboil and steam-dry step come before the oven.

Recipe by Tasty Recipes

Published 2026-09-15

1 hr 5 min4 servings

Timing breakdown · 4 timed stages

Allow about 65 minutes: 15 minutes preparation and bringing water to the boil, 5 minutes parboiling, 5 minutes steam-drying and 40 minutes roasting. Thick pieces may take longer.

Preparation: 15 min
Cooking: 45 min

Cooking Step 2: 5 minutes
Cooking Step 2: 5 minutes
Roasting Step 4: 40 minutes
Roasting Step 4: 20 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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Golden honey roasted parsnip halves and quarters on a cream serving platter

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How to make Honey Roasted Parsnips

01
Heat the oven to 190°C (375°F), or 170°C fan. Scrub and peel the parsnips, trim both ends and halve lengthwise. Quarter thicker ones so the pieces are similar in thickness.
02
Cover with water in a saucepan and add a little salt. Bring to a boil, then cook for 5 minutes. Drain and leave in the colander for about 5 minutes so surface moisture can evaporate.
03
Gently coat the drained parsnips with flour and honey. Transfer to the roasting tin with the oil, butter and a little salt and pepper. Turn to coat and arrange with space between the pieces.
04
Roast for about 40 minutes, turning after 20 minutes. Serve when the centres yield easily to a fork and the edges are golden. Thick pieces may need extra time.

Recipe questions

How many portions does this make?

This version divides 500 g of parsnips into four side portions. Plan other dishes separately. For a larger meal, use the serving control to scale the quantities and choose enough roasting space to avoid piling the pieces together.

What should I serve alongside them?

Try pork tenderloin with mushroom sauce or a chicken main from our recipe collection. The parsnips bring a sweet element to the plate. Prepare the main separately and allow its own cooking time.

Does this recipe contain common allergens?

It contains wheat flour and dairy butter. It also uses honey, so it is vegetarian but not vegan. Check packaged ingredient labels for your needs.

How do I store leftovers?

Refrigerate promptly in shallow containers within 2 hours, at 4°C (40°F) or colder. Use within 2 to 3 days. Reheat only the portion needed to 74°C (165°F), and discard any reheated food left uneaten.

Can I use the timer alone to judge doneness?

Check the thickest piece with a fork. Ovens and vegetable sizes vary, so the listed time is an estimate rather than a guarantee. Continue cooking if the centre still feels firm.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.