Roasted Parsnips
Golden sweet glazed parsnips are a real treat and they are totally delicious.
You can make honey roast carrots the same way.
*Post updated November 2024
So easy to make at home, I say avoid those ready-prepared ones from the supermarket - they will not be as good as these!
Just in case you're wondering about the date in the comments below, this is an updated post from 2011, I thought it was about time it had new photos!
Honey roast parsnips are a popular part of Christmas dinner, although, of course, you can make them anytime you want to.
Do you need to parboil parsnips before roasting?
No, there's no need to mess about!
I can assure you they will turn out just fine if not better and why Jamie Oliver does this in one of his recipes for honey roast parsnips I shall never know.
I don't bother and neither should you - my recipe is fuss-free, quick and easy to prepare.
Can you prepare this in advance?
Yes, you can! Prepare them the day before you intend to cook them, for example on Christmas Eve.
Just get to the part in the recipe where you're about to pop them in the oven, but instead, wrap the foil tray in cling film and pop it into the fridge.
As long as you've coated them well with the oil and honey, they shouldn't discolour.
Can you freeze parsnips without blanching them?
Firstly, if you are planning on freezing them, don't add honey or oil.
If you don't blanch them first, they will not freeze well at all. 😉
To freeze parsnips, cut each one in half lengthways, then half again widthways, if large.
Drop into a large pan of boiling salted water and cook for about 3-4 minutes.
Drain well and lay them out in a single layer on a baking tray to dry out and cool completely.
Place them on a tray in the freezer for a couple of hours, then put them into freezer bags and freeze them for up to 1 month.
Don't buy ready-prepared parsnips ever again!
You will save money with minimal effort because the supermarkets will slap on more money just because they've done them for you.
Disposable trays
A marvellous idea and can be washed if you wish, so you can reuse them, and they are also recyclable just give them a quick wash first.
A perfect side dish for Christmas, Thanksgiving, or New Year's Day dinner.
Serve with Crispy Roast Potatoes that we all love with a traditional Sunday roast.
Don't forget this Braised Red Cabbage Recipe as another side dish.
How do you make honey roast carrots?
Just use the same method for honey roast parsnips, or add carrots as well as the parsnips.
Ingredients
- 2 nice fat parsnips - cut into wedges
- a drizzle of mild olive oil
- a couple of good squeezes of runny honey
- sea salt and freshly ground black pepper
How to make them
Preheat your oven to 200°C/400°F or Gas 6
Top and tail the parsnips, peel and cut into wedges and remove the core part.
Throw them into a disposable foil tray; much easier than messing about trying to get the burnt honey off a regular tray.
With that said, I find the foil tray will wash up nicely anyway as the honey doesn't seem to stick as much as it would on a proper roasting tin, and then you can recycle it.
Drizzle over the honey, olive oil, a good pinch of salt, and some freshly ground black pepper.
Give the parsnips a good mix-up and roast on the bottom shelf; you can do this while your roast potatoes are cooking on the middle shelf.
Cook for about 40 minutes, or until the parsnips are golden and tender.
Turn them halfway through cooking.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Honey Roast Parsnips
Ingredients
- 2 nice fat parsnips - cut into wedges
- a drizzle of olive oil
- a couple of good squeezes of runny honey
- sea salt and freshly ground black pepper
Instructions
- Top and tail the parsnips, then peel, cut into wedges and remove the core part.
- Throw them into a disposable foil tray; much easier than messing about trying to get the burnt honey off a real one.
- Drizzle over the honey and olive oil, along with a good pinch of sea salt and some freshly ground black pepper.
- Give the parsnips a good mix up and roast on the bottom shelf (you can do this whilst your roast potatoes are cooking on the middle shelf) for about 40 minutes, or until the parsnips are golden and tender.
- Remember to turn them halfway through cooking.
One of our faves Jan! Yours look fabulous!
ReplyDeleteThese look wonderful, Jan! I love parsnips and never boil them before roasting. I'm going to try this next time I get my hands on some. Thanks!
ReplyDeleteIts my first attempt cooking a roast this weekend....fingers crossed!
ReplyDeleteAnon: Yay - go for it! Let me know how you get on.
ReplyDeleteThese are delicious. Cooking them again for my mother tonight. She only ever has them straight out the packet!
ReplyDelete