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These honey-roasted parsnips look and taste fancy but are super easy to make. Perfectly caramelized on the outside and tender on the inside, these are an impressive side dish for any meal or holiday gathering.

An overhead shot of crispy and shiny parsnips with thyme.
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Honey Roasted Parsnips

Let’s talk about parsnips – You know, those root vegetables that some people totally adore and others can’t stand, kind of like beets. But guess what? These honey-roasted parsnips are a total game-changer.

Seriously, they’re like nature’s candy, and the secret is roasting them up with a drizzle of honey. It’s a magical combo, mellowing out the earthy taste of the parsnips and turning them into these sweet, caramelized bites that you won’t be able to get enough of.

Whether you’re looking to jazz up your Thanksgiving spread or Christmas dinner or just want to treat yourself to something awesome on a regular ol’ weeknight, these honey-roasted parsnips are the perfect side dish for the whole family, including picky eaters.

Here’s the master list of kid-friendly dinner recipes

Ingredients

All the ingredients laid out on a white background.
  • Fresh parsnips – They are closely related to the carrot with a subtle natural sweetness combined with a delicate nutty and earthy flavor. Look for fresh, firm, medium-sized parsnips. Avoid large ones as they tend to develop a woody and fibrous texture.
  • Honey – helps bring out the natural sweetness of parsnips and adds delicious caramelization. It’s our go-to alternative to refined sugars.
  • Thyme – This is a must in my opinion! Really helps balance the sweetness by adding a savory and earthy note.

Step-by-Step Instructions

A two image collage of tossing the parsnips and spreading on baking sheet.
  1. Prepare the parsnips. Using a sharp knife, trim the ends then slice in half widthwise. Then slice the thinner bottom half in half lengthwise. Slice the thicker top half into thirds or quarters to achieve evenly sized strips – aim for about 1/2 inch thickness.
  2. Add to a large mixing bowl. Add olive oil, half of the honey, and cinnamon. Toss with your hands until well-coated.
  3. Spread in a lined baking pan and bake for 25-30 minute, until parsnips are tender and caramelized. Remove from oven and drizzle with remaining honey. Top with fresh thyme or herb of choice.

Variations

  • Alternative to honey? you can use pure maple syrup
  • Seasonings – replace cinnamon with cumin, smoked or sweet paprika, nutmeg, ginger, or turmeric
  • Fresh herbs – I personally love this dish with thyme but you can also use rosemary, parsley, or basil
  • Nuts – add some chopped walnuts or pecans for a lovely crunch before or after roasting
  • Swap parsnips with carrots or roast both!
  • Drizzle with balsamic vinegar glaze once the parsnips are done roasting

Tips for Success

An overhead shot of roasted parsnips with toddler's hand.
  • Be sure to cut the parsnips into similar size so they cook evenly.
  • Line the sheet pan with parchment paper or baking mat for easy clean up.
  • Don’t overcrowd the pan! Spread in a single layer on the baking pan to ensure vegetables will roast instead of steam.

Serving Suggestions

Equipment

Even though I use my sheet pans ALL the time, whether it’s roasting vegetables or making various baked goods, I never thought to look into a high-quality one, partly because I didn’t think it’d make that much difference.

Turns out it makes ALL the difference in the world!

These are seriously my favorite sheet pans, and I can’t live without them now! They are super durable and conducts heat efficiently and evenly. This means your cookies, for instance, will start baking right away and stop baking as soon as you pull them out.

It also doesn’t warp, unlike all the other pans I’ve tried where one side becomes raised higher than the other, resulting in uneven cooking.

Storage

Cool leftovers completely and transfer to an airtight container. Store in the refrigerator for 3-4 days. You can reheat in the oven (toss with some oil), microwave, air fryer, or enjoy cold!

Frequently Asked Questions

Do I need to peel the parsnips?

Peeling them will result in better appearance, texture, and flavor (the skin tends to taste a bit bitter). But you can leave the skin on if you prefer. Just make sure to give it a good scrub.

Do parsnips need to be parboiled before roasting?

There’s no need as you can absolutely achieve the perfectly caramelized exterior and tender interior by simply roasting. But it is a helpful step if you’re dealing with larger or older parsnips.

Can I prep this ahead of time?

You can cut the parsnips 1-2 days prior to baking and store in the refrigerator. To prevent browning, store in water with some lemon juice.

More Easy Side Dishes

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5 from 1 vote

Honey Roasted Parsnips

These honey-roasted parsnips look and taste fancy but are super easy to make. Perfectly caramelized on the outside and tender on the inside, these are an impressive side dish for any meal or holiday gathering.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients 

  • 2 pounds parsnips
  • 2 tablespoons olive oil
  • 2 tablespoons honey, divided
  • 1/2 teaspoon cinnamon
  • Fresh herbs – thyme, rosemary, parsley

Instructions 

  • Preheat oven to 400°F. Grease or line a large baking sheet for easy cleanup.
  • Prepare the parsnips. Using a sharp knife, trim the ends then slice in half widthwise. Then slice the thinner bottom half in half lengthwise. Slice the thicker top half into thirds or quarters to achieve evenly sized strips – aim for about 1/2 inch thickness.
  • Add parsnips to a mixing bowl. Pour in olive oil, 1 tablespoon of honey, and cinnamon. Toss well to combine.
  • Spread in a lined baking pan and bake for 25-30 minute, until parsnips are tender and caramelized. Remove from oven and drizzle with remaining honey. Top with fresh thyme or herb of choice.

Notes

  • Don’t overcrowd the pan! Spread in a single layer on the baking pan to ensure vegetables will roast instead of steam.
  • Cool leftovers completely and transfer to an airtight container. Store in the refrigerator for 3-4 days. You can reheat in the oven (toss with some oil), microwave, air fryer, or enjoy cold!

Nutrition

Calories: 265kcal | Carbohydrates: 50g | Protein: 3g | Fat: 8g | Sodium: 23mg | Potassium: 857mg | Fiber: 11g | Sugar: 20g | Vitamin A: 1IU | Vitamin C: 39mg | Calcium: 85mg | Iron: 1mg
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About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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