These honey roasted parsnips with rosemary is proof that a simple side dish can still steal the spotlight! Parsnips are tossed in honey and olive oil and roasted to perfection to achieve a caramelized delight that's sweet and savory. This recipe comes together in minutes, making it perfect for weeknight dinners.
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Anyone who knows me knows I'm a big fan of roasted veggies. Like my honey roasted rutabaga and roasted carrots with brown sugar, they’re super simple to make but taste incredible. These dishes can elevate any meal and are impressive enough to serve to guests during the holidays!
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📖Why My Recipe Works
Olive Oil Infused Honey- What makes my version different is that I heated the olive oil and honey together while preheating the oven, so that they infused into a warm, flavorful mixture. This makes it easy to toss in the vegetables and coat them evenly without having to use too much honey.
🧾Ingredient Notes
- Parsnips- Parsnips are the key ingredient to this recipe. Choose firm, fresh parsnips to get the best crunchy texture. You can also double the recipe and add other root vegetables like sweet potatoes and carrots.
- Olive Oil- Avocado oil and coconut oil will also work.
- Honey- If you want to make the recipe vegan, you can use maple syrup instead.
- Rosemary- Fresh rosemary is best to really get earthy and aromatic notes. You can also use dried rosemary in a pinch, but start with half a tablespoon and then adjust to taste. You can also use other fresh herbs like thyme or parsley.
⏲️How to Make Roasted Parsnips
- Gently heating olive oil and honey on your baking sheet while the oven preheats makes it easier to coat them evenly.
- Arrange in a single layer, making sure there's enough space between them. This helps parsnips roast well and have crispier edges. Roast for 30 minutes, turning them halfway through cooking, or until parsnips are tender.
- Remove the pan from the oven and toss the peeled and cut parsnips and minced rosemary in the mixture to coat evenly. It's important that every piece is fully coated and seasoned for even browning and perfect roasted parsnips.
How to Cut Parsnips for Roasting
I sliced the parsnips into 2-inch pieces because I want tender parsnips that won't cook too quickly and burn. If you want to cut them into thinner strips, you'll need to adjust the cooking time down.
🥗What to Serve with Parsnips
This roasted parsnips recipe is the perfect side dish for a roast dinner. Roast turkey is a classic pairing, but it also tastes really good when served with bavette steak, garlic butter steak bites, and cornish hens. Try it for yourself!
They pair well with other greener side dishes including my shaved brussel sprout salad with a honey poppy seed dressing, sauteed broccolini, or rainbow chard with lemon and garlic.
Expert Tip
Before cutting the parsnips, dry them thoroughly to remove excess moisture. This helps achieve a good caramelization and a crunchier texture.
More Roasted Vegetables
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📖 Recipe Card
Honey Roasted Parsnips with Rosemary
Ingredients
- 1 pound parsnips peeled and cut into ¾-inch pieces
- 2 Tablespoons olive oil
- 2 Tablespoons honey
- 1 Tablespoon fresh rosemary minced
- ⅓ teaspoon kosher salt
- ⅓ teaspoon black pepper
Instructions
- Preheat oven to 400 F and place rack in the middle of the oven. Pour olive oil and honey on a large baking, place in the oven for 3 to 5 minutes while the oven is preheating.2 Tablespoons olive oil, 2 Tablespoons honey
- Remove the sheet pan from the oven. Toss parsnips with the warmed olive oil and honey. Sprinkle with chopped rosemary, salt, and pepper.1 pound parsnips, 1 Tablespoon fresh rosemary, ⅓ teaspoon kosher salt, ⅓ teaspoon black pepper
- Bake for 25 minutes until the parsnips are fork tender and the outside is golden brown. Tossing halfway through to ensure even browning.
Notes
Storing Leftovers
- Store leftovers in a covered dish or airtight container in the fridge for up to 3 to 5 days.
- Reheat in the oven at 300F degrees, microwave on medium power for 3 to 5 minutes, or pan fry with a little oil.
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