Honey-Roasted Parsnips with Thyme, Sesame, Parmesan, Pumpkin Seeds, or Quince Recipe
Introduction
Honey-roasted parsnips are a simple yet delicious side dish that brings out the natural sweetness of this root vegetable. With a perfect balance of honey, butter, and a crispy golden finish, they are ideal for cozy dinners or festive meals.
Ingredients
- 500g parsnips
- 1 tbsp flour
- 1 tbsp honey
- 2 tbsp sunflower oil
- 2 tbsp butter
- Salt and pepper, to season
Instructions
- Step 1: Top and tail the parsnips, cutting any larger ones in half lengthways. Place them in a large saucepan, cover with salted water, bring to a boil, and cook for 5 minutes.
- Step 2: Drain the parsnips in a colander and let them steam-dry for a few minutes.
- Step 3: Preheat the oven to 190°C (170°C fan)/gas mark 5.
- Step 4: Sprinkle the flour and honey over the parsnips and toss well to coat evenly.
- Step 5: Place the parsnips in a roasting tin with the sunflower oil, butter, and seasoning. Roast for 40 minutes, turning halfway through, until golden and caramelized.
Tips & Variations
- For a herbaceous twist, nestle thyme sprigs and unpeeled garlic cloves around the parsnips and sprinkle sesame seeds before roasting. Finish with tahini drizzle and fresh thyme leaves.
- Try adding a parmesan and pumpkin seed topping halfway through roasting for a crunchy, savory flavor.
- Dot quince paste and sprinkle poppy seeds near the end of cooking for a sweet and nutty variation.
Storage
Store leftover honey-roasted parsnips in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 180°C until warmed through to retain their crisp edges; avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other oils instead of sunflower oil?
Yes, olive oil or vegetable oil can be used as alternatives. Just choose one with a high enough smoke point for roasting.
Do I need to peel the parsnips before cooking?
Peeling is optional. If the skins are tender and clean, you can leave them on for extra texture and nutrients.
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Honey-Roasted Parsnips with Thyme, Sesame, Parmesan, Pumpkin Seeds, or Quince Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This honey-roasted parsnips recipe offers a deliciously sweet and savory side dish that highlights the natural sweetness of parsnips enhanced with honey, butter, and sunflower oil. The parsnips are parboiled to tenderize before being coated in flour and honey, then roasted until golden and caramelized. Optional flavor twists include additions like thyme and sesame, parmesan with pumpkin seeds, or poppy seeds with quince paste, making it a versatile dish perfect for a comforting meal or festive occasions.
Ingredients
Main Ingredients
- 500g parsnips
- 1 tbsp flour
- 1 tbsp honey
- 2 tbsp sunflower oil
- 2 tbsp butter
- Salt, to taste
Thyme & Sesame Twist (Optional)
- 3 thyme sprigs
- 3 unpeeled garlic cloves
- 2 tbsp sesame seeds
- 2 tbsp tahini
- 1 tbsp water
Parmesan & Pumpkin Seeds Twist (Optional)
- 25g pumpkin seeds
- 50g grated parmesan
- Salt and pepper, to season
Poppy Seeds & Quince Twist (Optional)
- 50g quince paste
- 2 tsp poppy seeds
Instructions
- Prepare the Parsnips: Top and tail the parsnips, cutting any larger ones in half lengthways to ensure even cooking. Place them in a large saucepan and cover with salted water. Bring to a boil and cook for 5 minutes to parboil. Drain the parsnips in a colander and let them steam-dry for a few minutes to remove excess moisture.
- Preheat the Oven: Set your oven to 190°C (170°C fan)/gas mark 5 to ensure it’s at the right temperature for roasting.
- Coat the Parsnips: Place the parsnips in a large bowl. Sprinkle the flour and honey over them and toss well to coat evenly. This creates a slightly crispy and caramelized exterior when roasted.
- Prepare for Roasting: Transfer the coated parsnips into a roasting tin. Add the sunflower oil, butter, and season with salt to taste. Mix gently to distribute the fat and seasoning.
- Roast the Parsnips: Place the roasting tin in the preheated oven and roast the parsnips for total 40 minutes. Turn them halfway through the cooking time to ensure they brown evenly on all sides. Roast until golden and tender.
- Optional Twists: If using the Thyme & Sesame twist, nestle thyme sprigs and unpeeled garlic cloves around the parsnips in the roasting tin before cooking, sprinkle sesame seeds before roasting, and after cooking, mash in the roasted garlic and drizzle tahini mixed with water over the parsnips along with fresh thyme leaves.
If using Parmesan & Pumpkin Seeds twist, crush pumpkin seeds and mix with parmesan and seasoning. After the parsnips have roasted for 30 minutes, spoon on this mixture and return to the oven for the final 10 minutes.
For the Poppy Seeds & Quince twist, dot quince paste around the parsnips halfway through roasting and sprinkle poppy seeds 5 minutes before the cooking time ends.
Notes
- Parboiling the parsnips before roasting helps achieve a tender inside while allowing the exterior to crisp up during roasting.
- The flour coating helps create a light crust that holds the honey and enhances caramelization.
- Adjust seasoning to taste, especially when adding optional flavor twists with salty or strong flavors like parmesan or tahini.
- These twists add unique flavor profiles that can suit different preferences or occasions.
- Use fresh thyme sprigs and good quality honey for the best aromatic results.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Keywords: honey roasted parsnips, roasted root vegetables, honey and butter parsnips, easy vegetable side dish, autumn side dish
