Drizzled with honey and tossed with chopped fresh sage, these roasted parsnips make a sweet, flavorful side dish perfect for fall.
This recipe is delicious served with roast chicken dinner, and it would also make a delicious side for American Thanksgiving. Honey accentuates the natural sweetness of the parsnips.
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Sweet and Savory Parsnips
Parsnips are a very popular root vegetable in Ireland, and when cooked in the oven with a drizzle of honey, they're considered elegant enough for special occasions, like Christmas dinner.
Easily made in advance these parsnips can be stored in the fridge for a few days. They'll keep for up to 3 or 4 days in an airtight container. Reheat in the oven to crisp them up again. Or you can reheat them in the air fryer.
You could also freeze the parsnips, though they may have a different texture when you defrost and reheat them. I think they're best cooked fresh and eaten straight away.
Select parsnips that are uniform in size so they are easy to cut, and do the best you can to cut them into strips that are the same size so they cook up at the same pace.
What Do Parsnips Taste Like?
Parsnips look very similar to carrots, but they are starchier, and are not exactly the same as white carrots. Both of these root vegetables belong to the parsley family.
However, carrots and parsnips do not taste alike. White parsnips are much seeter than carrots and are closer in texture and taste to sweet potatoes or yams.
Parsnips have a slightly nutty and earthy flavor that some don't like, but can be an acquired taste, especially when you're raised in Ireland where they are an extremely popular vegetable.
Because this tuber is larger than a carrot, some cooks treat them like potatoes. Parsnips contain more fiber and less calories than spuds, so mashed parsnips are a good substitute for mashed potatoes.
Though usually added to soups or stews to add flavor, in this recipe, parsnips are the real hero. If you hated eating parsnips as a kid, this dish will completely change how you think about these lowly vegetables.
Perfect for those following a vegetarian or gluten-free diet. If you want to make the parsnips vegan, use maple syrup instead of honey.
These honey parsnips are slightly sweet and crispy on the outsides, and soft and savory on the inside. I hope you enjoy this popular Irish and British side dish.
Ingredients for Roast Parsnips with Honey
Here's what these honey roast parsnips are made with. You'll find exact quantities in the recipe card at the bottom of this post.
Parsnips - Look for lovely, thick parsnips so they are easier to slice.
Olive oil - Extra virgin olive is excellent, but any kind will work.
Garlic - Fresh minced garlic is best, but jarred also works.
Honey - A touch of honey to sweeten up the roasted parsnips.
Sage - Freshly chopped sage adds the finishing touch.
Parsley - Freshly chopped parsley adds some flavor and a pop of color.
When cooked why not add a dash of freshly ground black pepper or a few chili flakes for a touch of spice.
I don't add any salt to my roast parsnips, but feel free to season with some salt to taste before or after cooking.
I add sage for flavor, but you could substitute fresh thyme or rosemary. Experiment with your favorite herbs.
You could also sprinkle some grated feta cheese for a sweet and salty flavor or toss in some beans for a heartier dish.
Here's a list of the kitchen tools and equipment you'll need for preparing this veggie side dish.
Directions for Honey Parsnips
These honey-roast parsnips come together quickly and easily.
Preheat the oven to 450° Fahrenheit.
Peel the parsnips first, before cutting them into thick sticks about 2 inches long. You can cut the parsnip slices as long as you wish.
Place the parsnips in a large bowl and drizzle in the oil and honey, then add the garlic, and sage.
Toss the parsnip sticks to coat them thoroughly.
Place the parsnip sticks in a single layer on a large baking sheet. Reserve any herb-infused honey left in the bowl.
Roast the parsnips in the oven for 30 minutes until tender.
Take the parsnips out of the oven and toss with the reserved honey glaze.
Garnish with parsley to serve.
Video Instructions for Roasted Parsnips
Here's a short video highlighting the instructions for making this parsnip recipe.
Honey Roast Parsnips
- 4 large parsnips
- 1 tablespoon olive oil
- 2 teaspoons garlic minced
- 2 tablespoons honey
- 2 teaspoons sage fresh and chopped
- 2 teaspoons parsley fresh and chopped
- Preheat the oven to 450° Fahrenheit. Peel the parsnips and cut them into thick sticks about 2 inches long.
- Put the parsnips in a large bowl and add the oil, honey, garlic, and sage. Toss the parsnip sticks to completely coat them them.
- Place the parsnip sticks in a single layer on a large baking sheet. Reserve any herb infused honey left in the bowl.
- Roast the parsnips in the oven for 30 minutes until tender.
- Take the parsnips out of the oven and toss with the reserved honey glaze. Garnish with parsley to serve.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Alternate Side Dish and Parsnip Recipes
Parsnip lovers also tend to like turnip or rutabaga, so my mashed rutabaga recipe my be right up your alley.
If you enjoy the flavor of parsnips, then you might like my parsnip and apple soup.
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Slán agus beannacht,
(Goodbye and blessings)
Mairéad -Irish American Mom
Pronunciation - slawn ah-gus ban-ock-th
Mairéad - rhymes with parade