Honey roast parsnips are a firm favourite on the Christmas dinner table, and just as good with a Sunday roast. Parboiling first, then roasting in hot fat, gives crisp, caramelised edges, and a glaze of honey and thyme adds a sticky finish. Serves 6.
Ingredients
- 1kg parsnips
- 3 tbsp goose fat, olive oil or sunflower oil
- 3 tbsp runny honey
- 1 tbsp wholegrain mustard (optional)
- Few sprigs of fresh thyme
- Salt and black pepper
Method
- Heat the oven to 220°C (200°C fan) / gas 7. Peel the parsnips, trim the ends and cut into batons. Quarter lengthways any thick tops and remove the woody core.
- Boil in salted water for 5 minutes, then drain and steam dry for 5 minutes.
- Put the fat in a roasting tin and heat in the oven for 5 minutes. Add the parsnips and turn to coat. Roast for 25 minutes, turning once.
- Mix the honey with the mustard, if using. Drizzle over the parsnips, add the thyme and toss well.
- Roast for a further 10 to 15 minutes until sticky and golden. Watch them closely, as the honey can catch. Season and serve.
What to serve with honey roast parsnips
Perfect with roast turkey, goose, ham, roast pheasant or a venison haunch, alongside roast potatoes and braised red cabbage.
Tips
- Add the honey only for the last 10 to 15 minutes, or it will burn.
- Cut the parsnips to an even size so they cook at the same speed.
- Part-roast ahead, then add the honey and finish on the day.
- Use maple syrup instead of honey for a vegan version.
FAQs
Do you have to parboil parsnips before roasting?
It is not essential, but parboiling for a few minutes gives a softer middle and a crisper outside.
Can I make honey roast parsnips ahead?
Yes. Roast them until just golden up to a day ahead, chill, then re-roast with the honey on the day.
Why are my roast parsnips bitter?
Large parsnips can have a bitter woody core. Cut it out before cooking.
Can I freeze roast parsnips?
Yes. Freeze them after the first roast on a tray, then finish with the honey from frozen.
Related reading
- Roast Potatoes Recipe: Crispy, Fluffy Sunday & Christmas Classic
- Braised Red Cabbage Recipe: Apple, Spice & Red Wine Vinegar
- Roast Goose Recipe: Crisp Skin & Goose Fat Roast Potatoes
- More game and country recipes
- The Field Guide: country clothing and countryside know-how
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