Honey Roasted Parsnips with Rosemary
These are the best roasted parsnips you'll ever make! Parsnips are coated in honey, olive oil, and herbs before being roasted to golden perfection for a delicious veggie side dish that will surely impress a crowd.
Servings: 4
Calories: 151kcal
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.
- Remove the sheet pan from the oven. Toss parsnips with the warmed olive oil and honey. Sprinkle with chopped rosemary, salt, and 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
You can use this recipe for carrots or use a mix of carrots and parsnips.
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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