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How to Make: Honey Roast Parsnips

How to Make Honey Roasted Parsnips

How to Make Honey Roast Parsnips

Honey Roasted Parsnips

Honey roasted parsnips are a favourite Christmas lunch side dish but also make a great accompaniment to roast dinners throughout the year.

Parsnips are a British winter vegetable, which is frost resistant so can be lifted from the ground all winter, no need for special storage facilities like other vegetables. This makes parsnips a great British sustainable vegetable.

For the below recipe you need to use Summer runny honey for the ideal result but you can jazz it up with Heather honey if you would like a richer flavour.



Time: allow 45-50min including prep and cooking

Serves: 4 people

Difficulty: Easy. If you can operate an oven and a peeler.


250g Parsnips

A sprinkle of Plain flour

1 tbsp Summer runny honey (or Heather honey for a richer flavour)

Knob of butter

Drizzle of oil


  1. Peel the parsnips and cut them length ways like the picture, boil them in salted water for 5 min.
  2. Drain the hot water off and let the parsnips steam off so they are drier.
  3. Put your oven on, about 160-170 degrees C.
  4. On an oven proof roasting dish or tray add the knob of butter and a good drizzle of oil.
  5. Sprinkle some flour over the parsnips and toss them around to cover, then put parsnips on the tray with oil and butter, give them a rub round to cover.
  6. Roast in your oven for 20 min, turn them over, roast for another 10 min, drizzle the honey over the parsnips making sure they all get a coating.
  7. Roast for 5-10 min until golden. Keep an eye on them as soon as you add the honey there is a risk they may burn.

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