Lemon Almond Green Beans
Green beans get a quick covered simmer, then a warm shallot, lemon and Dijon dressing and a topping of toasted almonds. A dairy-free side that can be prepped ahead.
Sides · Vegetarian · Fall
Honey Roasted Parsnips
Parsnips roast with honey and butter until golden at the edges. A short parboil and steam-dry step come before the oven.
1 hr 5 min4 servings
Cook without an account. Sign in only to save recipes to your kitchen.
Plan, shop & cooking helpers
Your ingredient check
Set your food preferences to see ingredient flags for this recipe.
Food preferences
Cooking with an intolerance? Choose ingredients to avoid before you explore.
Ingredients at original yield
- 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
How to make Honey Roasted Parsnips
Timing details
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
- 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.
Reader reviews
☆☆☆☆☆
Be the first to review this recipe.
YOUR KITCHEN JOURNAL
Make it your own.
Notes and cooking history sync with your household.
Rate this recipe or add a photo
These are household reports and estimates, not verified public reviews or current store prices.
Recipe source: Adapted from Miriam Nice at Good Food. Adapted from Miriam Nice at Good Food, with four side portions and a separate allowance for preparation and steam-drying.
Additional references: Health Canada: cooling, storing and reheating leftovers
You may also like
Braised Red Cabbage with Apples
Finely shredded red cabbage cooks slowly with apples, onions, wine vinegar and warm spices. A sweet-tart side to prepare ahead for an autumn roast dinner.
Roasted Cabbage Steaks
Thick cabbage slices roast with olive oil and garlic until their edges brown and the centres soften. Lemon and parsley finish a simple vegetable side for autumn dinners.
Roasted Delicata Squash
Four everyday ingredients turn delicata squash into a warm vegetable side. Leave the thin skin on, cut even half-moons and give the pieces room to brown.