Cook and Scale
Honey-Roasted Parsnips
4 servings · 60 min total
Sweet, caramelised parsnip wedges roasted with honey and thyme until golden at the edges — a classic British side dish.
Ingredients
- 800 g parsnip, peeled and cut into wedges
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tsp dried thyme
- salt to taste
- black pepper to taste
- 1 tbsp wheat flour
- 1 pinch ground nutmeg
Contains: Gluten
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cut the parsnips — Preheat the oven to 200°C (400°F). Peel the parsnips and cut into even wedges, halving or quartering thick ends so the pieces roast evenly.
- 2.
Coat the parsnips — Toss the parsnip wedges in a large bowl with the olive oil, wheat flour, salt, pepper and a pinch of nutmeg until evenly coated.
- 3.
Roast the parsnips — Spread the parsnips in a single layer on a large roasting tray and roast for 25 minutes, turning once halfway through.
- 4.
Glaze with honey — Drizzle the honey over the parsnips, toss gently to coat, and return to the oven for a further 15-20 minutes until deeply golden and tender, with the edges caramelised.
- 5.
Finish with thyme — Sprinkle with the dried thyme, check the seasoning, and serve the honey-roasted parsnips hot as a side dish.