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

Scale

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