Honeyed Parsnips

Honey Roasted Parsnips

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.

Honeyed Parsnips ~ If you need a last minute side dish that your dinner guests won't have had before, try these honeyed parsnips.  #vegetable #sidedish #holiday #parship #rootvegetable #healthy #easy #recipe #roasted #sheetpan

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.

Honey roasted parsnips

The light coating of honey and oil helps them get crisp and golden in the oven.

Honeyed parsnips

Simple and delicious.

Honey Roasted Parsnips
5 from 2 votes

Honeyed Parsnips

Author Sue Moran


  • 1 1/2 lb parsnips
  • 3 Tbsp olive oil
  • 3 Tbsp honey
  • salt and fresh cracked black pepper
  • chopped parsley


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


Honeyed Parsnips pin.

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  • Reply
    January 10, 2015 at 8:17 am

    would like to subscribe to your recipes

    • Reply
      January 10, 2015 at 8:27 am

      Of course, I’ll add you to the email list Sharron, thanks!

  • Reply
    November 25, 2014 at 8:25 am

    wow. i mean I have never seen such beautiful and delectable parsnips before. They look rich and sweet and seriously delicious

    • Reply
      November 25, 2014 at 10:01 am

      Parsnips are under-appreciated!

  • Reply
    November 24, 2014 at 6:23 pm

    Haha, we sure are on the same wavelength! Nothing better than the caramelization of roasted vegetables and a bit of honey sure helps the process. Your parsnips look terrific!

  • Reply
    November 24, 2014 at 5:37 pm

    I love this, what a perfect Thanksgiving side dish!

  • Reply
    November 24, 2014 at 9:30 am

    What a great idea, parsnips are all over our farmer’s market now!

    • Reply
      November 24, 2014 at 2:43 pm

      For some reason I haven’t seen them at my farmer’s market, but I always find them at my grocery store. I’d love to get fresh ones with the green tops still on!

  • Reply
    [email protected]+Seasons+and+Suppers
    November 24, 2014 at 7:18 am

    Beautiful! I love parsnips and the addition of honey is even better!

  • Reply
    Tricia @ Saving room for dessert
    November 24, 2014 at 6:18 am

    Love parsnips! These look wonderful Sue – gorgeous photos too 🙂

    • Reply
      November 24, 2014 at 7:04 am

      Thanks Tricia — do you ever puree them? I love that even better than mashed potatoes!

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