Honey Roasted Parsnips
User Reviews
5
Honey Roasted Parsnips
Description
This recipe starts by peeling and cutting parsnips into fry-like strips about a quarter inch thick to ensure even cooking and crispiness. Parboiling the pieces briefly softens them before roasting. After draining and drying, the parsnips are tossed with flour to promote a crispy exterior and coated with olive oil and honey for sweetness and gloss.
Small knobs of butter and whole garlic cloves are scattered around the roasting pan, enhancing richness and imparting a mellow garlic flavor as they roast. Seasoning with salt and pepper balances the sweetness. The parsnips are baked at 375°F (190°C), turning halfway through and adding fresh thyme sprigs for herbal aroma near the end of cooking.
The final result is a side dish with honey caramelization, a crispy exterior, and soft interior, perfect for accompanying roasted meats or serving as a snack with various sauces.
The recipe suggests pairing with dips like Zax Sauce or Alabama White BBQ sauce, or serving with hearty mains like Portobello Mushroom Steak. Parsnips thicker than ¼ inch may require extra roasting time for optimal crispness.
Ingredients
- 1 ½ pounds parsnip 700g
- 1 tablespoon flour
- 2 tablespoons olive oil
- 1 ½ tablespoons honey
- 1 tablespoon butter
- 3 cloves garlic peeled
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 thyme optional, sprigs, fresh
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 approximately ¼ inch thick for consistent cooking and optimal crispiness.
- Using parsnips of similar size to carrots helps ensure even roasting and texture.
- Toss the parsnips thoroughly with flour, olive oil, honey, butter, garlic, salt, and pepper before roasting to enhance caramelization and flavor absorption.
- If your pieces are thicker than ¼ inch, increase roasting time accordingly to achieve desired doneness.
- Honey Roasted Parsnips pair well with Portobello Mushroom Steak, or as a snack alongside dipping sauces like Zax Sauce, Cane's Sauce, Homemade Ketchup, or Alabama White BBQ sauce.
- These parsnips complement holiday dishes when served alongside Maple Glazed Carrots and Balsamic Roasted Brussels Sprouts.
- They also provide a tasty alternative to fries when served with meals such as a Vegan Carrot and Lentil Hot Dog.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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