Honey Roasted Parsnips
User Reviews
5.0
24 reviews
Excellent
Honey Roasted Parsnips
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These Honey Roasted Parsnips are tasty, tender and lightly caramelized. This delicious side dish tastes extra special, but is super easy!
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Ingredients
- 1 ½ pounds parsnips 700g
- 1 tablespoon flour
- 2 tablespoons olive oil
- 1 ½ tablespoons honey
- 1 tablespoon butter
- 3 cloves garlic peeled
- ¼ teaspoon each salt and pepper
- 3 sprigs fresh thyme optional
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Instructions
- Preheat the oven to 375°F/190°C.
- Peel or wash the parsnips and trim the ends. If the parsnips are large, cut them in half lengthways or into ‘fingers’..
- Add the parsnips to a large pot of water, bring to the boil and cook for 5 minutes. Drain and pat dry with a clean tea towel.
- Toss the parsnips with the flour, then lay them out on a rimmed roasting pan in a single layer.
- Drizzle with the oil and honey.
- Dot small knobs of the butter around the pan, add the garlic cloves and season with salt and pepper.
- Roast in the oven for 20 minutes, then turn them, add the thyme sprigs and cook for a further 5-10 minutes or until the honey roast parsnips are golden and cooked through.
- Serve warm.
Notes
- Cut parsnips into fry shapes for best results. This can be done by cutting the parsnip in half, then slicing it into thin strips that are about ¼ inch thick. Then, cut those strips into small fry-like shapes.
- If the parsnips are too thick, they will not cook evenly and may not be as crispy. Purchase medium-sized parsnips that are a similar size to carrots.
- Toss parsnips in a bowl with all of the ingredients before baking. This will help them evenly absorb the flavors and get crispy on the outside.
- If your parsnips are thicker than ¼ inch, you may need to bake them a little longer.
- Serving Suggestions
- Add honey roasted parsnips alongside a Portobello Mushroom Steak for a hearty dinner.
- Serve them as a snack alongside Zax Sauce, Cane's Sauce, Homemade Ketchup, or Alabama White BBQ sauce for dipping.
- Add them to a holiday dinner table along with Maple Glazed Carrots with Cayenne and Balsamic Roasted Brussels Sprouts.
- Serve them for lunch alongside a Vegan Carrot and Lentil Hot Dog as a healthy french fry substitute.
Nutrition Information
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Calories
166kcal
(8%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
5mg
(2%)
Sodium
29mg
(1%)
Potassium
436mg
(12%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
58IU
(1%)
Vitamin C
20mg
(22%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 29mg | 1% |
| Potassium | 436mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 20mg | 22% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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