Honey roast parsnips

The Tanner Brothers show how to achieve perfectly delectable, tender, sweet-savoury parsnips to accompany a classic roast
By James Tanner
Honey roast parsnips
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 3 large parsnips, trimmed
  • 2 tbsp olive oil
  • 2 tbsp blossom honey
  • salt, and freshly ground black pepper


1. Cut each parsnip lengthways into four, cut out the core, then cut the quarters across, so that each parsnip yields 8 pieces.

2. Bring salted water to the boil in a large saucepan, add the parsnips and cook for 5 minutes. While the parsnips are cooking, fill a mixing bowl with cold water. Once the 5 minutes are up, plunge the parsnips into the cold water, then drain thoroughly.

3. Preheat the oven to 220C/200C fan/gas 7.

4. Coat the base of an ovenproof frying pan or heavy roasting pan with olive oil and place over medium-high heat. Add the parsnips, honey and seasoning and cook, stirring occasionally, until golden. Transfer the pan to the oven and bake for 5 minutes. Serve hot.

For more festive sides, take a look at our Christmas side dish recipes

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