Honeyed Parsnips ~ If you need a last minute side dish that your dinner guests won’t have had before, try these honeyed parsnips. Parsnips are the sweeter and creamier version of carrots, and they caramelize beautifully in a hot oven.
All I did was toss them in a mix of honey and olive oil, and afterwards a little salt, pepper, and parsley completes the dish. The little bit of honey plays up their natural sweetness, and they develop a crisp exterior with a creamy inside after 30 minutes in the oven. They’re a nice change from carrots or yams and sweet potatoes whether they’re part of a holiday table or an everyday meal.
I look for smallish, similar sized parsnips for this dish, partly because I want them to cook evenly, and partly because some of the larger ones can be a little fibrous. Peel them, cut them in half crosswise, and then into wedges.
The light coating of honey and oil helps them get crisp and golden in the oven.
Simple and delicious.
- Set oven to 450F
- Peel the parsnips, trim off the root end, and cut them in half, crosswise. Then cut into wedges. Try to get most of the pieces somewhat similar in size. Parsnips are naturally not uniform in shape, so don't kill yourself over it. Pile the parsnips into a large mixing bowl.
- Whisk together the oil and honey in a glass or small bowl and then drizzle over the parsnips. Use your hands to give them a good tossing, making sure every part of the parsnips are coated with the honey/oil mixture.
- Turn the parsnips onto a very lightly oiled baking sheet and spread them out evenly. If you decide to double the recipe, use two pans, you don't want to crowd the parsnips or they won't roast, they'll steam.
- Roast the parsnips for about 30 minutes, stirring and rearranging them a few times during the baking.
- When the parsnips are golden brown and tender, remove them from the oven and serve immediately, sprinkled with salt, pepper, and lots of fresh parsley.